This authentic Hungarian Hot Bacon Potato Salad is a comforting winter dish that transforms simple ingredients into something extraordinary. Unlike cold mayo-based salads, this version features tender red potatoes coated in a tangy, thickened sauce made from bacon fat, vinegar, and flour. The smoky crisp bacon bits and sweetened onions provide a perfect contrast to the earthy potatoes. It&# 226;ÂÂs a hearty, flavorful side dish that shines when served warm alongside roasted meats or hot beans. Rich in texture and deep in flavor, this recipe captures the essence of traditional Hungarian home cooking, offering a satisfying, soul-warming experience for any family dinner or holiday gathering.
June Meyer’S Authentic Hungarian Hot Bacon Po
Description
This authentic Hungarian Hot Bacon Potato Salad is a comforting winter dish that transforms simple ingredients into something extraordinary. Unlike cold mayo-based salads, this version features tender red potatoes coated in a tangy, thickened sauce made from bacon fat, vinegar, and flour. The smoky crisp bacon bits and sweetened onions provide a perfect contrast to the earthy potatoes. It&# 226;ÂÂs a hearty, flavorful side dish that shines when served warm alongside roasted meats or hot beans. Rich in texture and deep in flavor, this recipe captures the essence of traditional Hungarian home cooking, offering a satisfying, soul-warming experience for any family dinner or holiday gathering.Ingredients
Directions
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Place the washed red potatoes in a large pot and cover with water. Bring to a boil and cook until tender when pierced with a fork.
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Drain the potatoes and let them cool slightly until manageable. Peel the potatoes and slice them into thick, uniform slices. Place the sliced potatoes in a large mixing bowl.
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Dice the bacon into small pieces. In a skillet over medium heat, fry the diced bacon until it is almost crisp and the fat has rendered. Do not let it burn.
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Remove the crispy bacon pieces from the skillet using a slotted spoon and set aside in a small bowl. Leave the bacon fat in the skillet.
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Peel and dice the onion. Add the diced onion to the reserved bacon fat in the skillet. Sauté for a few minutes until the onions are softened and slightly translucent.
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Remove the sautéed onions with a slotted spoon and add them to the mixing bowl with the potatoes. Set aside.
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Ensure there are at least 2 tablespoons of bacon fat left in the skillet. Add the flour to the hot fat and cook, stirring constantly, until the mixture is smooth and bubbly.
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Carefully stir in the vinegar, sugar, and salt. Gradually add the water while whisking to prevent lumps.
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Bring the sauce to a boil, stirring frequently, until it thickens to a medium gravy consistency.
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Pour the hot sauce over the potatoes and onions in the mixing bowl. Add the reserved crispy bacon pieces.
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Gently toss and mix everything together until the potatoes are evenly coated with the sauce and bacon.
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Taste the salad and add more salt if needed, keeping in mind that the bacon and vinegar already provide saltiness.
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Serve the hot bacon potato salad immediately while warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 433.5kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 4.0g20%
- Cholesterol 13.1mg5%
- Sodium 5381.7mg225%
- Total Carbohydrate 62.0g21%
- Dietary Fiber 7.2g29%
- Sugars 6.1g
- Protein 17.5g35%
* 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
This salad is best served immediately while hot. The potatoes absorb the sauce best when warm, so do not let it sit for too long before serving.
If the sauce becomes too thick during cooking, add a little more water to reach the desired consistency.
Traditional Hungarian hot potato salad is often served alongside hot baked ham, sausages, or a hot bean dish.
Be careful when adding vinegar to the hot flour mixture as it may splatter. Stir continuously to ensure a smooth sauce.
