Rose Schuster'S Hot Potato Salad
Rose Schuster's Hot Potato Salad offers a savory blend of tender potatoes, crispy bacon, and tangy vinegar, perfect for hearty gatherings and family dinners with bold flavors.
Ingredients
Instructions
- One hour before serving, cook potatoes in 1 inch of water in a covered pan with 1 teaspoon salt until tender, about 35 minutes.
- Drain the potatoes, peel, and cut into 1/4-inch slices.
- Cook bacon until crisp, then remove and set aside.
- Add 1/2 cup minced onion to the bacon drippings and sauté until tender, not brown.
- In a small bowl, mix flour, sugar, 1 teaspoon salt, and black pepper.
- Stir in cider vinegar (amount depends on tartness desired) and water until smooth.
- Add the vinegar mixture to the pan with bacon and onion, simmer, stirring, until slightly thickened.
- Pour the hot dressing over the sliced potatoes.
- Add raw onion, parsley, celery seed, and radishes; toss gently to combine.
- Garnish as desired and serve.
Tips & Substitutions
For added flavor, consider using smoked bacon or a mix of different potatoes for varied textures. If you're short on time, you can use pre-cooked or microwaveable potatoes. For a healthier twist, substitute turkey bacon and reduce the amount of sugar. Adjust the vinegar based on your preference for tartness; apple cider vinegar works well for a milder taste.
Serving Suggestions
Serve this warm potato salad alongside grilled meats or as a hearty side dish for picnics. It pairs beautifully with Honey-Grilled Pork Tenderloin or can be enjoyed on its own as a filling meal. For a complete meal, consider adding a fresh side like Sunshine Spinach Salad to balance the richness of the potatoes.
Storage & Reheating
Store any leftover hot potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave-safe dish and heat in short intervals, stirring in between, until warmed through. You can also reheat it gently on the stovetop over low heat, adding a splash of water if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Rose Schuster'S Hot Potato Salad contains roughly 1046 calories, with 24g protein, 155g carbohydrates, and 41g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (101% of the Daily Value), and iron (100% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1580mg per serving (69% 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 make this potato salad ahead of time?
Yes, you can prepare the dressing and cook the potatoes a day in advance. Store the potatoes and dressing separately in the refrigerator. Combine them just before serving to ensure the potatoes stay firm and don't become soggy.
What types of potatoes work best for this recipe?
Small waxy potatoes, such as new potatoes or fingerlings, are ideal as they hold their shape well after cooking. However, you can also use Yukon Gold or red potatoes for a different flavor and texture.
Can I make this salad vegetarian?
Absolutely! You can omit the bacon and use olive oil to sauté the onions. For added flavor, consider using smoked paprika or a dash of liquid smoke to replicate the savory taste that bacon usually brings.
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).