Hot Potato Salad

This Hot Potato Salad is tangy, smoky, and comforting, served warm with tender potatoes, crisp bacon, and a flavorful vinegar dressing. Perfect for holidays or family dinners.
hot potato salad

YaYa’s Hot Potato Salad

Print Recipe
This Hot Potato Salad is warm, tangy, and savory with tender sliced potatoes, smoky bacon, and a light vinegar-based dressing. Unlike creamy cold potato salads, this one is served warm, making it a comforting side dish perfect for holidays, cookouts, or family dinners. The balance of bacon, onion, and parsley with just a touch of sweetness makes it a dish everyone will remember.
Meal Type: Brunch, Side Dish
Cuisine: American, American / German Inspired
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 Servings
Calories 225

Ingredients

  • 6 medium potatoes about 3 lbs, unpeeled
  • 1/4 cup cooked and crumbled bacon
  • 1 small onion finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons sugar
  • 1/4 teaspoon black pepper
  • 2/3 cup cider vinegar
  • 1/3 cup water
  • 1/2 teaspoon celery seed
  • 3 tablespoons fresh parsley chopped

Instructions

  • Place the unpeeled potatoes in a large pot of boiling water. Cook for about 20 minutes until just barely tender. Drain and let cool slightly.
  • Meanwhile, sauté the bacon in a large, heavy skillet over medium heat until crisp. Remove the bacon and set aside, leaving drippings in the pan.
  • Add the onions to the skillet and cook for 1 minute. Stir in flour, salt, sugar, and pepper. Cook, stirring constantly, for 1 minute.
  • Whisk in cider vinegar and water. Continue cooking, stirring frequently, for 10 minutes until slightly thickened.
  • Peel potatoes, then cut them into thin slices. Place in a large bowl.
  • Sprinkle potatoes with celery seed, parsley, and cooked bacon.
  • Pour warm dressing over potatoes. Gently toss to combine.
  • Serve immediately while warm.

Yaya’s Tips for Success

This recipe shines when the potatoes are sliced evenly so they absorb the dressing just right. It’s best served warm, but leftovers can be reheated gently. If you like a stronger vinegar flavor, add a splash more at the end.

  • Use red potatoes or Yukon Golds since they hold their shape well.
  • Chop onions very finely so they melt into the dressing.
  • Serve straight from the mixing bowl to keep the salad warm and flavorful.

Yaya’s Customization Ideas

This warm potato salad is versatile and can be adjusted for different tastes.

  • You can add diced celery for crunch, or even a touch of mustard for more tang.
  • For a heartier version, fold in extra bacon or some chopped boiled eggs.

If you prefer a creamy potato salad, try my Shirley’s Cole Slaw alongside it for a nice balance of textures at the table.

Yaya’s Original Recipe Card

Spec's Famous Hot Potato Salad Recipe Card

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