Potato Salad
Time 30 minutes Difficulty 3/5 Ingredients 13 Steps 8
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. The salad has a bite to it and is served warm as often as not.
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
- Cook bacon strips. Cut into small pieces. Set aside.
- Boil potatoes 5–10 min until softened. Cut into small chunks or thick slices.
- Place potatoes in a large bowl. Cool to room temperature.
- Combine flour, celery seed, parsley, chopped onion, salt and pepper in a bowl.
- Boil water, vinegar and sugar in a pot. Add dry mixture. Stir until thickened.
- Add bacon to the potatoes. Pour on thickened mixture.
- Break eggs apart. Stir lightly into the bowl.
- Transfer to a large serving bowl. Sprinkle with paprika. Serve.
Notes from the original
- Potatoes may be boiled whole in skins, cooled, and carefully peeled to leave the thin, yellow protein layer intact for improved nutritional value and flavour. Slice at room temperature or chilled.
- Chopping the potatoes into small pieces allow more surface to be coated and improves the flavour.
- You can omit salt and use a chicken-flavoured bouillon cube instead. Add chopped onion to bouillon and simmer for a few minutes to blend flavours.
- Salad can be served chilled or warm to preference.
Source. Adapted from “Cookbook:Potato Salad” by Wikibooks contributors, revision of 2025-07-18, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.