This is a Meyers family favorite. I’d never had a hot vinegar based potato salad, but this captured my imagination. This is our regular side for grilled brats. I use a mandolin to get really thin potoato slices, but you can use a sharp knife if you don’t have a mandolin.
Equipment
6 quart pot
mandolin
sharp knife
large pan
Ingredients
6 medium to large red potatoes, thinly sliced
1/3 cup pre-cooked crumbled bacon
2-3 tablespoons olive oil
3/4 cup onion, chopped
2 tablespoons flour
1-2 tablespoons sugar
1-1/2 teaspoons sea salt
1/2 teaspoon celery seeds
dash fresh ground pepper
3/4 cup water
1/2 cup apple cider vinegar
Preparation
1. Boil sliced potatoes until tender, then drain.
***While potatoes are cooking***
2. Saute onions in olive oil.
3. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
4. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Stir in carefully the drained potatoes and the crumbled bits of bacon. Remove from heat, cover, and let stand until ready to serve.
Notes
The original recipe calls for boiling the potatoes whole, then peeling and slicing. We prefer the skins on, and it’s a whole lot easier to slice them before cooking, especially if you use a mandolin.
The original recipe calls for distilled white vinegar, but we like the added flavor of the apple cider vinegar.
Variations
If you prefer to use fresh cooked bacon, cook up 6 slices, then drain them on a towel. Saute the onions in the bacon fat.
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Source: adapted from a recipe by Ann Meyers
can you use other than red potatoes. should they be pealed?
Hi Barbara. Yukon gold potatoes also work well. And yes, my notes in the recipe indicate that many people peel the potatoes, my husband just happens to like the peels on.