Potato Salad

The origins of potato salad can be traced to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on potatoes as a side dish.

30 min

Ingredients

• 2 pounds (~1 kg) potatoes
• 6 slices of bacon
• ½ cup (120 g) finely-chopped yellow onion
• 2 tablespoons white granulated sugar
• ½ teaspoon celery seed
• 2 hard boiled eggs
• ¼ cup (60 g) flour
• ½ cup (120 ml) vinegar
• 1 cup (240 ml) water
• 1 tablespoon fresh parsley
• 1 ½ teaspoon salt
• Pepper
• Paprika

Steps

1. Cook bacon strips, cut into small pieces, and set aside for later.
2. Boil potatoes for 5–10 minutes or until softened; cut into small chunks or thick slices.
3. Place potatoes in a large bowl and let them come to room temperature.
4. In a bowl combine flour, celery seed, parsley, chopped onion, salt, and pepper.
5. Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened.
6. In the original bowl place potatoes and bacon, pour on thickened mixture.
7. Break apart eggs and stir lightly into the bowl to combine.
8. Place in large serving bowl and sprinkle with paprika.
9. Serve

More recipes with potatoes, bacon, onion, celery seed, eggs, flour, vinegar, parsley or paprika

Adapted from “Potato Salad” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.