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.

| January/February 1989

warm potato salad in metal serving bowl

Just watch. Your warm potato salad won't last the evening.


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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