Potato Salad
This pork builds waxy potatoes, bacon and celery seed into a hearty meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place the unpeeled potatoes in a large pot, cover with cold salted water, bring to a boil and simmer for 15 to 20 minutes until a knife slides in easily, then drain and set aside until cool enough to handle.
- While the potatoes cook, fry the bacon in a skillet over medium heat until crisp, then transfer to paper towels, leaving about 2 tablespoons of the rendered fat in the pan.
- Add the chopped onion to the bacon fat and cook for 3 to 4 minutes until softened, then stir in the flour, sugar and celery seed and cook for 1 minute to form a paste.
- Whisk in the vinegar and water, bring to a gentle boil and cook for 2 to 3 minutes, stirring constantly, until the dressing thickens slightly, then whisk in the mustard and remove from the heat.
- Peel the cooled potatoes if you prefer and cut them into bite-sized chunks, then place in a large bowl and pour the warm dressing over them while still warm so they absorb the flavor.
- Crumble in the cooked bacon and gently fold in the quartered hard-boiled eggs, taking care not to break them up too much.
- Season with salt and pepper to taste, scatter the chopped chives over the top and serve warm, or chill for at least 1 hour and serve cold.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Potato Salad take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potato Salad is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Potato salad 3.jpg by jules, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.