Best Potato Salad Recipe


  • 6 medium potatoes, either baked or boiled with skins on
  • 6 to 8 slices of bacon, fried and crumbled
  • 1/2 cup celery finely chopped
  • 3/4 cup chopped red onion
  • 2 tablespoons of flour
  • 1/3 cup of apple cider vinegar
  • 1/3 cup of water
  • 1/2 teaspoon celery seeds
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon of sugar
  • Pepper to taste

Boil or bake the potatoes and allow them to cool enough to handle. Chop into 1 inch squares and place in a large bowl. Mix in the chopped celery.

Fry the bacon and remove from skillet, but leave the grease in the skillet. Crumble the bacon and add it to the chopped potatoes.

Saute the onion in the bacon fat. When the onions turn slightly translucent, sprinkle the flour over the top and brown the flour.

Remove the skillet from the heat and stir in the water and vinegar, celery seeds, salt and sugar. Return the mixture to the stove and bring to a boil. Allow it to boil for one minute, stirring constantly. A thin gravy will result.

Pour the mixture over the potatoes and bacon and toss well so that the potatoes become well marinated. Serve warm or cold.

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