Warm Potato Salad By Biltmore – a delicious recipe with cider vinegar, light brown sugar, water, salt, red potatoes, bacon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
2
Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
3
In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
4
Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
5
When potatoes are tender, drain off the liquid.
6
Add the bacon mixture to the hot potatoes, toss and serve.
7
The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.
1069
kcal
Calories
31
g
Fat
165
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups cider vinegar, 2 cups light brown sugar, packed, 8 cups water, 1/3 cup salt, and more.
Yes, Warm Potato Salad By Biltmore 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.
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