Food for New Year's: Warm Potato Salad

No matter what the season, warm potato salad is fit fare whenever large numbers of people gather to celebrate.
By Sara Pacher
January/February 1989
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Just watch. Your warm potato salad won't last the evening.
PHOTO: ELIZABETH WATT


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The ubiquitous side dish of summer feasts, warm potato salad is right for your New Year’s menu for all the same reasons that make it a fixture of barbecues and potlucks: it’s easy to make in advance, in large quantities, for large numbers of guests — this recipe, for instance, will serve 10 to 12 people. And will satisfy them whether they’re melancholy, resolute, or happy about the turning of a new year.  

5 pounds potatoes
4 hard cooked eggs, chopped
1/2 cup finely chopped bacon
1 large onion, finely chopped
3 tablespoons flour
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 teaspoon fresh black pepper
1 cup cider vinegar
1/2 cup water
1 teaspoon celery seed
1/4 cup chopped fresh parsley

Cook potatoes in boiling water until tender but firm. Drain, peel, and cut up into large bowl. Add eggs.

Saute bacon in a heavy skillet until crisp. Add onion; saute 1 minute. Remove bacon and onions with slotted spoon, and add to potatoes. Stir flour, salt, sugar and pepper into bacon drippings; cook, stirring constantly, for a minute or two. Add vinegar and water, and cook, stirring frequently, 10 minutes.

Pour enough dressing over potatoes to moisten them thoroughly; discard any excess. Sprinkle salad with celery seed and parsley, and toss until well mixed. Keep salad warm.


See "New Year's Menu" for more recipes.








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