Skillet Potato Salad
A savory skillet potato salad featuring crispy bacon, tender vegetables, and a tangy vinaigrette, perfect for hearty family meals or casual gatherings. Customizable with hot dogs or spinach.
Ingredients
Instructions
- Broil or fry bacon until crisp; drain on paper towels and crumble.
- Reserve 1/4 cup bacon drippings.
- Add chopped celery to the reserved bacon drippings in a skillet; cook and stir until tender-crisp.
- Add chopped onion and cook for 1 or 2 minutes longer.
- Combine sugar, flour, salt, celery seed, and pepper; stir into the celery-onion mixture.
- Add water and vinegar, stirring until smooth.
- Bring to a bubbling boil; add cooked potatoes and crumbled bacon.
- Mix thoroughly and heat through.
- Serve immediately.
Tips & Substitutions
For added flavor, consider using smoked bacon for a deeper taste. You can substitute turkey bacon for a lighter option, though the texture will be different. If you prefer a creamier salad, mix in a dollop of sour cream or Greek yogurt after heating. Adjust the sugar based on your taste preference, or use honey for a natural sweetener.
Serving Suggestions
Serve this Skillet Potato Salad warm as a hearty side dish at barbecues or family gatherings. It pairs beautifully with grilled meats such as steaks or chicken, and complements rich dishes like those found in American recipes. For a complete meal, consider serving alongside a fresh green salad or your favorite coleslaw.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, stirring occasionally until heated through. You can also microwave the salad, covered, in short intervals, but be cautious not to overheat as potatoes may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Potato Salad contains roughly 761 calories, with 13g protein, 102g carbohydrates, and 33g fat. It is an excellent source of vitamin C (53% of the Daily Value), potassium (52% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1352mg per serving (59% 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?
While this dish is best served fresh, you can prepare the bacon and sauté the vegetables a day in advance. Simply store them separately and combine with the potatoes just before serving to maintain freshness and texture.
What type of potatoes work best for this recipe?
Waxy potatoes like red or yellow potatoes hold their shape well and create a nice texture in the salad. Avoid starchy potatoes like Russets, as they can become mushy when cooked. For a twist, try adding small baby potatoes for visual appeal.
Can I add other vegetables to this salad?
Absolutely! Feel free to add diced bell peppers, peas, or even shredded carrots for extra crunch and color. Just keep in mind that the cooking time may vary slightly depending on the vegetables you choose.
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).