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potato salad recipe

so for mark and amanda's chirstmas party i was charged with making potato salad. when i asked mark for a preference of type, he said that he preferred potato salad that was more about the potatoes rather than a mayo or egg smothering (german style). So i poked around the internet to find a recipe, found one that seemed promising, made a couple of adjustments to the recipe, and made some potato salad.

it ended up being a big hit, so i thought it was worth sharing the recipe because, well, i'm only an okay cook, so if something like that is a big hit then it has to be pretty simple, right? it only took roughly 1.5 hours for the whole affair (get ingredients, prep ingredients, cook).


  • 4 lbs red potatoes, halved
  • 1 lb bacon cut into 1/2 inch pieces
  • (1 cup) chopped onion
  • (chopped up garlic clove)
  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 cup apple cider vinegar
  • (2 tablespoons) chopped fresh parsley

the original recipe also called for celery seed which i didn't do because i forgot. the original recipe didn't include garlic, i decided that needed to be added into the mix. i ended up using 3/4 of a clove that i chopped up finely. I also used more onion than just a cup because it felt right to do that, and i decided to use more parsley, not so much for the flavor but to help with the "plating" or color of the whole thing.

the above yields about 12 servings.

cookin' is split into two elements: the potatoes and the dressing.

potatoes: boil up the potatoes in a large pot with salted water. after boiling, reduce heat, cover, simmer for about 10 minutes. drain and allow to steam dry for about a minute, then cut them into 1/2-inch pieces and put them into a large bowl.

dressing: stir the bacon and onion together in a skillet over medium heat for about 15 min or until the fat has rendered from the bacon and the onion is tender but not brown. The original recipe didn't call for any drainage of the fat, but i did it anyway. Stir in the flour, sugar, and salt, cook it for an additional minute. Pour in the vinegar, bring to a simmer, cook until the sauce thickens, about 5 minutes.

pour the dressing over the potatoes, add parsley, stir to combine. best served hot. voila.


when i did it, i had to be approximate with the apple cider vinegar measurement since i completely forgot that i broke my glass measuring cup a while ago and i never replaced it (the dishes i usually cook for myself are based on feel from having done them for so long). i think i ended up using more than a cup of the vinegar which when i was taste-testing the dressing by itself seemed a little much, but once i mixed it in with the potatoes ended up being a good overall balance.

if i were to do it again, i'd probably tweak the recipe some, maybe use some more garlic or add some garlic salt or powder to bring that flavor out, maybe add a little bit more sugar, add some basil. overall though it's a solid recipe, fun to make, awesome to eat.

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( read spoken (2) — speak )
Dec. 16th, 2010 02:57 pm (UTC)
this ties in nicely with the revelation that potato protein meets all lysemic requirements and the present state of my food budget ;)
Dec. 16th, 2010 04:04 pm (UTC)
Wow that sounds really yummy!
( read spoken (2) — speak )


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March 2017