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Farm Fresh: Combine potatoes and onion with bacon for hot salad

Thursday, August 17, 2000

Tested by Marlene Parrish

This hot potato salad is a good match for grilled and barbecued chicken and ribs. Some people like to add some of the bacon fat for flavor. Leave it out if the fat bothers you. Walter, whoever he is, probably left it in, which is why his potato salad is famous.

Crazy Walter's Famous Hot Potato Salad

5 slices bacon
1/2 cup onion, minced
1/4 cup vinegar
3 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed oregano
1 teaspoon mustard
3 cups warm potatoes, cooked and cubed
1/2 cup celery, diced
2 tablespoons green pepper, diced
2 eggs, hard-cooked and roughly chopped

Fry bacon until brown and crisp. Drain, crumble and set aside.

Combine onion, vinegar, sugar, salt, oregano, pepper and mustard in a saucepan. Bring to a boil and hold the boil for 2 minutes.

Pour hot mixture over warm potatoes. Stir in celery and green pepper.

When cool, mix in the chopped eggs. Makes about 6 servings.


"Jack Daniel's Old Time Barbecue Book" by Vince Staten


If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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