Home Cooking With The Cookes – Warm Bacon Potato Salad

 Warm Bacon Potato Salad



  • 3 pound medium boiling potatoes, scrubbed
  • 3 tablespoons white-wine vinegar
  • 1/4 pound bacon (5 slices)
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh chives


  • Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
  • When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
  • Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
  • Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.


I give it 4 out of 5 Lobsters:


I am a big fan of the potato salad and have tried many different varieties over the years. One of my favorite kinds is my Mom’s German potato salad. I do prefer warm potato salad so I figured I would give this recipe a shot.

This version of potato salad was pretty good. I would have like a little bit more vinegar taste overall. We also cooked the potatoes a little too long. Other than that I really enjoyed this dish. Would Make This Recipe Again For Sure.


Recipe from: http://www.epicurious.com/recipes/food/views/Warm-Potato-Salad-with-Bacon-238933?mbid=ipapp

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