Hot Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Steps:

• In several large skillets, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly., In a large kettle, combine the vinegar, water and sugar; bring to a boil. Gradually whisk in flour mixture; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper, onion and pickles., Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon.

Steps:

• Boil the onion in a small amount of water; add butter, salt, sugar, and vinegar and cook until the onion is tender.
• Slice the potatoes and add to the onion mixture. Warm mixture slowly; stir gently, being careful not to break the potatoes.
• Add the cream and pepper.
• Serve hot.

Steps:

• 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
• 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
• 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Steps:

• Cook bacon crisp: crumble.
• Combine 1/3 cup bacon drippings with Vinegar/water, egg, sugar, salt, and pepper.
• Heat and stir till thickened.
• Add potatoes, onio and bacon: toss, heat through.

Steps:

• Preheat oven to 375.
• Heat oil in skillet; cook potatoes until lightly browned.
• Combine with 1 1/2 cups of the cheese, mayo, mustard and bacon.
• Spread in 9x13, top with the remaining cheese.
• Bake 20-25 minutes.
• Serve hot.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.