Warm Potato Salad
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
- 2pounds Red Bliss potatoes unpeeled and quartered
- 5cups cold water
- 1¾teaspoons salt
- ¼pound thick-sliced bacon, cut into ½-inch pieces
- 3tablespoons all-purpose flour
- 2cups chicken broth
- 2teaspoons dry mustard
- 2tablespoons sugar
- 1teaspoon celery seed
- ⅓cup cider vinegar
- ⅛teaspoon freshly ground pepper
- ½cup finely chopped scallions
Nutritional analysis per serving (6 servings)
260 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 9 grams protein; 955 milligrams sodium
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 1½ 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 1½ 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