Loaded with crunchy bacon, rosemary & hot, crispy potatoes this unusual hot potato salad is a Top 10 LRF favorite! When reader Ingrid Durham heard about Lost Recipes Found, she immediately asked for this recipe–others have written in search of it too. The news is no surprise to former Chicagoan Lee Chalfant, whom we tracked down in Redmond, WA. Chalfant served the salad at her Spice ‘n Easy restaurant in Glen Ellyn from 1980 until the place closed in 1995. “It was our most heavily-requested recipe ever!” says Chalfant. We think it’s the salad’s crunch: Potatoes are oven-baked with rosemary, mustard-seeds and bacon drippings for 2 hours, before being combined with the other ingredients. Keep this one handy as a great party or grilling side dish.
Makes 20 small servings
- 6 lbs red potatoes
- 1 lb bacon
- ½ cup reserved bacon fat
- ½ cup corn oil
- ¼ cup whole yellow mustard seed
- 1 Tbsp rosemary
- ½ cup cider vinegar
- 1 pint cherry tomatoes (halved)
- ½ large red onion, diced
- ¼ cup fresh snipped parsley
- 2 cups mayonnaise
- Boil potatoes in salted water until almost tender. Do not overcook. Cut in ½-inch-thick slices.
- Cook bacon until crisp. Drain, saving fat.
- Heat the bacon fat and corn oil almost to smoking point
- Add mustard seeds to the hot oil/fat combination. Turn off heat. Cover pan and leave until mustard seeds stop popping. Pour fat and mustard seeds over potatoes.
- Preheat oven to 350 degrees. Toss rosemary with potatoes to coat. Spread potatoes on two baking sheets, making sure potatoes are in one layer. Bake in 350 degree oven until crisp and brown, turning potatoes occasionally for more-even cooking; approximately 1 ½ to 2 hours.
- Sprinkle hot potatoes with vinegar. Let cool slightly.
- Mix potatoes with remaining ingredients gently and thoroughly. Serve.