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Turning up the heat on potato salad

potato salad

First of all, I have a big apology to make about my last column (Jan. 19) for Chocolate Dipped Strawberry Cheesecake. I missed listing 3/4-cup milk in the ingredients, but it is listed in the directions. I am so sorry and I hope this did not cause you too much distress. Valentine’s Day is coming up, so it would be a great dessert to make for that!

Recently I made this Hot Potato Salad and was pleasantly surprised how good it was. My Aunt Mary submitted her recipe to her Parry Sound church cookbook so that is the recipe I started with. I did some digging online and I knew the old German method is to fry the bacon first and use the bacon grease in the dish. Somehow, I cannot do that! But if you want to throw caution to the wind, you may use the bacon grease instead of the butter listed in this recipe.

Serve this Hot Potato Salad with real farmer’s sausage, vegetables of your choice and homemade bread for an old fashioned, comforting meal to feast on in these dark winter months.


Hot Potato Salad


6 cups potatoes, diced

1 tsp. salt

1 large onion, chopped

3 Tbsp. butter

1/4 cup vinegar

3 Tbsp. brown sugar

1/4 tsp. dry mustard

1/3 tsp. celery seed

Bacon, (as much as you dare) cooked and chopped

1 – 1-1/2 cups sour cream

3 Tbsp. parsley, chopped

Freshly grated black pepper


Cook diced potatoes and salt until potatoes are soft.

In another pot, melt butter. Add onion and sauté until onions have softened.

Remove onions from heat, add vinegar, brown sugar, dry mustard, celery seed and cooked bacon. Set aside.

When potatoes are cooked, drain excess water.

Add onion mixture to potatoes.

Add sour cream, parsley and black pepper to potatoes. Mix well.

More sour cream may be added if needed to make it creamier.

Check salt, add more if needed.

Serves 5-6 people.

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