Ruth'S Hot Potato Salad
Ruth's Hot Potato Salad combines tender cooked potatoes with a tangy bacon-infused dressing, perfect for family gatherings and casual summer barbecues. Savory, sweet, and hearty.
Ingredients
Instructions
- Cook bacon until crisp; remove from drippings and set aside.
- Remove some of the bacon fat from the pan.
- Add chopped onion to the drippings and simmer until tender.
- Stir in flour and cook briefly.
- Add vinegar, sugar, water, salt, and celery seed; cook until thickened.
- Fold in cooked bacon, sliced potatoes, chopped eggs, and chopped parsley.
- Heat through until hot before serving.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of regular. If you're looking for a healthier alternative, turkey bacon can work well, although it may not provide the same depth of flavor. You can also substitute apple cider vinegar for a slightly sweeter taste. If you have leftovers, adding a bit of mustard or dill can enhance the salad's flavor.
Serving Suggestions
This hot potato salad pairs beautifully with grilled meats and can be served alongside dishes like Holiday Ham Rolls or Pork Chops And Corn. For a complete meal, consider serving it with a fresh green salad or crusty bread. It’s a great side dish for picnics or potlucks and is sure to be a crowd-pleaser.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to prevent sticking. Alternatively, you can microwave it in short intervals, making sure to cover it to retain moisture and ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Hot Potato Salad contains roughly 1281 calories, with 45g protein, 247g carbohydrates, and 14g fat. It is an excellent source of iron (218% of the Daily Value), vitamin C (94% of the Daily Value), and protein (90% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1537mg per serving (67% 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 potato salad a day in advance. Simply follow the recipe, let it cool, and then refrigerate it. To serve, reheat it gently on the stove or in the microwave. This allows the flavors to meld together beautifully.
What type of potatoes are best for this recipe?
Waxy potatoes like red or Yukon gold are ideal since they hold their shape well when cooked. Avoid starchy potatoes like Russets, as they can become mushy. If you prefer a firmer texture, consider using a mix of different potato types.
Can I add other ingredients to this salad?
Absolutely! Feel free to customize the salad with additional ingredients such as diced pickles, celery, or bell peppers for extra crunch. You can also experiment with different herbs like dill or chives to enhance the flavor profile.
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).