Search thousands of recipes reviewed by home cooks like you.

Hot Red Potato Salad

Hot Red Potato Salad

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Linda

Linda

These well seasoned potatoes are very delicious and go great with ham! My family loves this dish on any occasion.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
  3. Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
  4. Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CHEFDW
50

CHEFDW

7/5/2005

Made this dish for a neighborhood party and ended up leaving it at home because it was not good at all. WAY TOO MUCH Vinegar! I had to look at the recipe 3 or 4 times when I saw my wife about to pour 2 full cups of vinegar into the mix(We dbld the recipe.) I ended up putting some mayo in it and some ranch dressing mix to five it some flavor and it was better but still too strong on the vinegar. Also the recipe using ALL the grease from the bacon which I think is just way too unhealthy.

AWALTERS
34

AWALTERS

2/22/2005

This was awesome! Got many compliments at a recent party. This is a very tangy potato salad. If you don't like a lot of vinegar, cut back a bit. Also, mine didn't seem thick enough, so I added about a 1/2 tsp cornstarch to thicken. *Take note also- 6 red potatoes will not serve 8. Most red potatoes are rather small. If you use 6 med. red skinned potatoes it will serve about 4. I doubled the recipe and used about 12-14 med.potatoes. It made about 10 servings.

Jacqui
26

Jacqui

4/14/2005

A very good, tangy red potato salad. I cheated a little by cutting up the potatoes and then cooking them in the microwave rather than boiling them. Very similar to a recipe I have which uses gobs of mayonnaise -- the same taste with MUCH less fat. Leftovers taste great cold or reheated. I'll definitely make the red potato salad again.

Similar recipes