Hot Romaine Potato Salad
A warm, smoky potato salad infused with crispy bacon, green onions, and a tangy vinegar-based dressing, perfect for casual gatherings and summer barbecues.
Ingredients
Instructions
- Fry bacon slices until crisp; remove from drippings and drain on absorbent paper.
- Reserve 1/2 cup bacon drippings in the frypan.
- Add cooked, sliced potatoes, sliced celery, and green onions to the drippings; mix well.
- In a small saucepan, combine water, vinegar, sugar, flour, salt, celery seed, and prepared mustard. Cook over medium heat, stirring constantly, until thickened.
- Pour the hot dressing over the potato mixture and toss gently to coat.
- Crumble the cooked bacon over the salad and serve warm.
Tips & Substitutions
For a lighter version, consider using turkey bacon instead of traditional bacon. You can also substitute the sugar with honey or maple syrup for a different flavor profile. If you're short on time, pre-cooked diced potatoes can work well in this dish, saving you the hassle of cooking them from scratch. Adjust the vinegar to your taste for more or less acidity.
Serving Suggestions
Serve this Hot Romaine Potato Salad warm as a hearty side dish alongside grilled meats or BBQ. It pairs beautifully with dishes like No Cook Ham And Cheese Rolls or Ham 'N' Biscuit Skillet. For a complete meal, consider adding a green salad or some roasted vegetables to round out your plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the salad gently on the stovetop over low heat, adding a splash of water to prevent it from drying out. Avoid using the microwave, as it can make the potatoes mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Romaine Potato Salad contains roughly 471 calories, with 11g protein, 67g carbohydrates, and 18g fat. It is an excellent source of vitamin C (91% of the Daily Value), dietary fiber (31% of the Daily Value), and potassium (29% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 747mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use any type of potato you prefer. Yukon Gold or red potatoes work well due to their creamy texture, but avoid starchy varieties like Russets as they may become mushy. Just ensure they are cooked and sliced before adding them to the salad.
Is it possible to make this salad ahead of time?
While this salad is best served warm, you can prepare the components ahead of time. Cook the bacon, slice the vegetables, and make the dressing. Combine everything just before serving to keep the potatoes from absorbing too much dressing and becoming soggy.
Can I add other vegetables to this salad?
Absolutely! Feel free to incorporate other vegetables such as bell peppers, cherry tomatoes, or even cooked green beans for added color and flavor. Just make sure to adjust the dressing accordingly to balance the flavors in the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).