A classic warm potato salad with tender potatoes, crisp bacon and onion tossed in a sweet-and-tangy vinegar dressing. Celery seed and a touch of liquid smoke add extra depth and savory flavor.
Servings: About 6
Prep Time: About 15 minutes
Cook Time: About 30 minutes
Ingredients:
- 6 medium potatoes
- 6 slices bacon
- 1 medium onion, diced
- 2 tablespoons all-purpose flour
- 1–2 tablespoons sugar, to taste
- 1½ teaspoons salt, or less if using liquid smoke
- ½ teaspoon celery seed
- 1 teaspoon liquid smoke
- ¼–½ cup vinegar, to taste
- ¾ cup water
- Freshly ground black pepper, to taste
Instructions:
- Cook the potatoes in their jackets until tender. Drain and set aside until cool enough to handle.
- Fry the bacon in a large skillet until crisp. Remove the bacon and drain on paper towels, reserving the bacon fat in the skillet.
- Add the diced onion to the bacon fat and cook until tender.
- Remove the skillet from the heat. Stir in the flour, mixing thoroughly with the onions and bacon fat.
- Add 1 tablespoon of the sugar, the salt, celery seed, black pepper and liquid smoke.
- Return the skillet to the heat. Gradually stir in ¼ cup vinegar and the water until smooth.
- Taste the dressing and adjust the sweetness and acidity as desired, adding additional sugar or vinegar if needed.
- Peel the cooked potatoes, if desired, and cut them into cubes. Gently fold the potatoes into the warm dressing until evenly coated.
- Crumble the reserved bacon and add it to the potato salad just before serving.
- Serve warm.
Tip: Start with the smaller amounts of sugar and vinegar, then adjust after tasting. The finished dressing should have a noticeable sweet-and-sour balance without overpowering the potatoes and bacon.
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