Hot Potato Salad With Bacon
Description
This Hot Potato Salad offers a delightful twist on the traditional cold side dish. The key is pouring a warm, emulsified dressing of vinegar, water, sugar, and beaten egg directly over hot, freshly boiled potatoes. This allows the starches to absorb the tangy, slightly sweet flavors deeply. The addition of fresh parsley and chopped onions provides a vibrant crunch and herbal note, while the crispy bacon adds a savory, smoky finish. Unlike mayonnaise-based salads, this version is lighter yet incredibly rich in flavor. It is perfect for summer barbecues, family gatherings, or as a comforting side dish for roast meats. Serve it warm for the best texture and taste.Ingredients
Directions
-
Scrub potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil.
-
Reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced with a fork, about 25-30 minutes.
-
Drain the potatoes well and return the empty pot to low heat. Shake the pan gently to evaporate excess moisture.
-
Peel the warm potatoes and cut them into approximately 1/4-inch cubes.
-
Place the cut potatoes in a large mixing bowl.
-
Add the chopped onions, fresh parsley, salt, and black pepper to the potatoes. Toss gently to combine.
-
In a small saucepan, combine the vinegar, water, and sugar. Heat over medium heat until the mixture comes to a boil.
-
While the vinegar mixture heats, beat the egg slightly in a small bowl using a wire whisk.
-
Remove the vinegar mixture from heat. While whisking the egg constantly, slowly pour the hot vinegar mixture into the egg to temper it.
-
Continue whisking vigorously and slowly drizzle in the salad oil to create a creamy emulsion.
-
Immediately pour the warm dressing over the hot potatoes in the bowl. Stir gently to coat all potatoes evenly.
-
Transfer the dressed potatoes to a large skillet. Warm over low heat for a few minutes until heated throughout.
-
Meanwhile, cook bacon in a separate pan until crisp. Drain on paper towels, then crumble into pieces.
-
Sprinkle the crumbled bacon over the hot potato salad.
-
Serve immediately while warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 408.7kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 3.4g17%
- Cholesterol 46.6mg16%
- Sodium 4907.7mg205%
- Total Carbohydrate 46.2g16%
- Dietary Fiber 6.0g24%
- Sugars 6.3g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a mild vinegar such as white wine vinegar or apple cider vinegar for the best flavor balance. Avoid strong distilled white vinegar if possible, as it can be too harsh.
The potatoes should be hot when the dressing is added to help them absorb the flavors better. Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for this salad.
Safety Note: The dressing contains raw egg tempered with hot liquid. Ensure the vinegar mixture is boiling when adding it to the egg to pasteurize it properly.
For a vegetarian version, simply omit the bacon and sprinkle with extra parsley or chives.
This salad tastes best served warm but can be eaten at room temperature. It does not store well for long periods as the potatoes may become soggy.
