Warm Potato Salad
Updated October 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
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Ingredients
2 pounds Red Bliss potatoes unpeeled and quartered
5 cups cold water
1 ¾ teaspoons salt
¼ pound thick-sliced bacon, cut into ½-inch pieces
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons dry mustard
2 tablespoons sugar
1 teaspoon celery seed
⅓ cup cider vinegar
⅛ teaspoon freshly ground pepper
½ cup finely chopped scallions
Nutritional analysis per serving (6 servings)
38 grams carbs; 15 milligrams cholesterol; 260 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 4 grams fiber; 955 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a pot with cold water and 1 ½ teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
- Step 2
While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 ½ tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
- Step 3
In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining ¼ teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
- Step 4
Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.
Private Notes