Warm Potato Salad by Biltmore

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
  • Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
  • In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
  • Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
  • When potatoes are tender, drain off the liquid.
  • Add the bacon mixture to the hot potatoes, toss and serve.
  • The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.
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