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 onto bacon plate. Whisk in vinegar (scraping any brown bits from bottom of pan), then flour, sugar, mustard, dill, salt, and pepper. Add potatoes, bacon, and onion/celery, and stir well over low heat, allowing dressing to absorb. Serve warm or room temperature.
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
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.
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This sounds a bit different and yet so delicious and easy, thanks for sharing with us. I might have to give it a try. 🙂
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This looks very similar to my MIL’s version. I love when she makes it with Rouladen and steamed red cabbage! I am going to try yours for sure!
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