Hot Red Potato Salad

Hot Red Potato Salad

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Linda
Recipe by  Linda

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (11)

Rate This Recipe
CHEFDW
50

CHEFDW

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

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

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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