Yankee Potato Salad
A hearty Southern-style potato salad with smoky bacon, tangy vinegar, and sweetened onions, baked to perfection for a flavorful side dish perfect for gatherings.
Ingredients
Instructions
- Brown the chopped bacon lightly in a skillet.
- Add chopped onions to the bacon and sauté slightly until tender.
- In a separate pan, combine warm water, sugar, and vinegar and heat thoroughly.
- Make a paste with flour or cornstarch and add to the mixture, stirring until thickened.
- Add the cooked bacon and onions to the thickened mixture and stir well.
- Pour the mixture over sliced small red potatoes and refrigerate overnight.
- Bake the covered potato salad in a 325°F oven for 45 minutes to 1 hour until heated through.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of regular. You can substitute the sugar with honey or agave syrup for a different sweetness profile. If you prefer a thicker consistency, add a bit more flour or cornstarch to the mixture. This Yankee Potato Salad is versatile, so feel free to add diced celery or pickles for extra crunch.
Serving Suggestions
This Yankee Potato Salad is delicious on its own but pairs beautifully with grilled meats or sandwiches. Consider serving it alongside dishes like Cornbread Extravaganza or Fiery Sweet Pork Ribs for a well-rounded meal. Garnish with fresh herbs like parsley or chives for added flavor and presentation.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered dish in a preheated oven at 325°F for about 20 minutes, or until warmed through. Stir occasionally to ensure even heating. You can also enjoy it cold, as the flavors develop further overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Potato Salad contains roughly 602 calories, with 16g protein, 98g carbohydrates, and 16g fat. It is an excellent source of protein (31% of the Daily Value), vitamin C (31% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 461mg per serving (20% 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, this potato salad can be made a day in advance. In fact, refrigerating it overnight allows the flavors to meld beautifully. Just be sure to store it in an airtight container to maintain freshness.
What type of vinegar works best for the dressing?
For this recipe, white vinegar works well, but you can also use apple cider vinegar for a slightly sweeter and fruitier flavor. Avoid using flavored vinegars, as they may overpower the salad.
Can I use other types of potatoes?
While small red potatoes are recommended for their waxy texture and flavor, you can substitute with Yukon Gold or small yellow potatoes. Just be sure to adjust the cooking time as needed to ensure they are tender.
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).