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Pickled Hot Potato Salad Recipe
Do you think of hot potato salad as comfort food? This one is! With a nice balance of sweet and sour, along with the taste of bacon, this potato salad will help soothe the aches that life can bring.
Pickled Hot Potato Salad is a frugal food, too. The humble ingredients are found in most homes, and the recipe uses the leftover pickle juice from Claussen Kosher Dills. I always hate to pour the extra juice down the drain when the pickles are gone. So, I usually have a few jars of juice cluttering up the refrigerator, until I don’t have any more room. This week my spirit rebelled. I wanted to use that pickle juice! This recipe for Pickled Hot Potato Salad was born.
Pickled Hot Potato Salad
2 tablespoons bacon fat
1 tablespoon vegetable oil
½ cup chopped onion (medium chop)
½ cup chopped celery and leaves (medium chop)
½ teaspoon Lawry’s Seasoned Salt
¼ teaspoon celery seed
¼ teaspoon ground black pepper
1-2 tablespoons of turbinado sugar (This depends on how sweet you want the dressing)
1-2 tablespoons of flour (This depends on how thick you want the dressing.)
½ cup Claussen Dill Pickle juice (Take out any hard spices, but leave the garlic and soft spices.)
¼ cup seasoned rice wine vinegar (You may also use cider vinegar.)
½ - ¾ cup water (This depends on how thick you want the dressing.)
3 cups cooked red potatoes, peeled and sliced (I sliced mine into quarters, then sliced those into quarter rounds about ¼ inches thick.)
Bacon bits (if desired)
Measure the celery seed, seasoned salt, pepper, sugar, and flour and combine the ingredients into a small bowl. Set the bowl aside.
Measure the vinegars and water into a 2-cup measuring cup and set it aside.
In a large skillet over medium flame, heat the bacon fat and oil. Add the onion and celery. Cook them until they are tender.
Stir the flour mixture into the pan. Stir and scrape the pan for about 2-3 minutes until the mixture starts to turn a light tan. Add the pickle juice, vinegar, and water. Stir constantly until the mixture starts to bubble and thicken. If it is too thick, add a bit more water. The mixture should be the thickness of somewhat watery gravy. Add the cut potatoes. Turn the potatoes over gently until they are coated. Use a gentle touch, but mix thoroughly. Cover and let stand 5 minutes. Serve immediately.
This recipe is can be refrigerated and reheated in the microwave. It is actually quite good as a cold salad, too!
When you have leftover pickle juice, consider making Pickled Hot Potato Salad as part of your sandwich meal. This salad pairs well with these sandwiches:
Bacon Lettuce and Tomato Sandwich
Ham Salad Sandwich
Breaded Pork Hot Sandwich
Which sandwich would you serve with this salad? Let us know how you serve your Pickled Hot Potato Salad. Post your meal ideas in the BellaOnline Sandwiches forum.
Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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