Hot Potato Salad Recipe

Name: Hot Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. freshly cooked potatoes; 4 hard-cooked eggs; 1 medium onion; 1/2 c. celery, diced; 2 Tbsp. pimento; 1/2 c. vinegar, plus 1/2 c. water; 1/2 c. sugar; 1 Tbsp. flour; 2 eggs, well beaten; 2 slices bacon, fried crisp; 1 tsp. salt; 1/4 tsp. dry mustard

Servings: persons

1 qt. freshly cooked potatoes
4 hard-cooked eggs
1 medium onion
1/2 c. celery, diced
2 Tbsp. pimento
1/2 c. vinegar, plus 1/2 c. water
1/2 c. sugar
1 Tbsp. flour
2 eggs, well beaten
2 slices bacon, fried crisp
1 tsp. salt
1/4 tsp. dry mustard

1
Combine the hot, diced potatoes, minced onion, celery, salt and 2 of the cooked eggs, which have been chopped.
2
Fry bacon in skillet until crisp; break in pieces.
3
Add the water, vinegar and sugar, then the well beaten eggs, flour and mustard, moistened with a small amount of water to make a paste.
4
Boil until thick and smooth.
5
Taste for tartness.
6
If too sour, add more sugar. Pour the dressing over the potatoes; garnish with remaining 2 cooked eggs and stuffed olive halves, if desired.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 qt. freshly cooked potatoes, 4 hard-cooked eggs, 1 medium onion, 1/2 c. celery, diced, and more.

Yes, Hot Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Potato Salad

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