This is yummy and different than the traditional “southern” potato salad that you find at pot lucks and covered dish suppers. This is a take on my wife’s family recipe.
My aunt Madge used to make this unique dish for family reunions. This version takes her classic recipe and updates it slightly with the addition of mustard and dill.
- 3 lb Yukon Gold or red potatoes (20-24 depending on size)
- 4 slices bacon
- 1 sweet onion
- 2 stalks celery
- 1/4 cup apple cider vinegar
- 1 tbsp flour
- 1 tbsp white sugar
- 1 tbsp brown mustard
- 1/2 tsp dried or fresh dill
- Salt and pepper to taste
Cut potatoes into bite-sized chunks (do not peel). Place in pot and cover with water, adding a liberal amount of salt. Boil until soft, 15-20 minutes. Drain well and dry inside of pot. Dice bacon and fry in same pot until done but not crisp; scoop with slotted spoon onto paper towel-lined plate, retaining grease in pot. Dice onion and celery and saute in bacon grease until soft, 7-8 minutes; scoop with slotted spoon…
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The Tony Burgess Blog 
God, I’m hungry now…thanks for sharing your delicious meal, Tony!
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Potato salad used to be our favorite especially for Sunday meals and picnics.
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This salad will keep out of refrigeration longer too
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My mother made awesome German potato salad. She added hard boiled eggs to hers.
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Looks delicious… 🙂
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You know, I haven’t had potato salad in quite some time. I miss it. I only tried making my own once and it was a disaster.
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