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–+ servings

Potato Salad - Warm

An Extra Creamy Taste Delight - All the flavor and warmth you remember that will melt in your mouth.
Difficulty - Easy
Course Side Dish
Cuisine American, German
Keyword Sides
Method Stove Top
Prep Time 10 minutes
Cook Time 30 minutes
Rest 20 minutes
Total Time 1 hour
Servings 8

Equipment

  • Large Pot to boil Potatoes
  • Medium Mixing Bowl
  • Large Skillet

INGREDIENTS 

  • 12 Med. Potatoes - Skin On
  • 6 Slices Bacon
  • ¼ cup Onions - diced
  • 1 can Mushroom Soup - 10.5 oz. - undiluted
  • ½ Cup Mayonnaise
  • 2 Tbsp. Vinegar
  • 2 Tbsp. Sugar
  • Salt & Pepper to taste

INSTRUCTIONS

  • Fry Bacon until crisp, remove from pan and set aside on a paper towel.
  • Slice and Boil Potatoes with Skins On until fork tender. Drain and set aside.
  • Sauté Onions in the pan with leftover Bacon grease
  • Mix Vinegar, Sugar, and Mayonnaise in a separate, medium bowl until all Sugar is dissolved, then add the mixture to pan.
  • Add Mushroom Soup to pan.
  • Salt & Pepper to taste.
  • Warm over medium heat, then add Potatoes and crumbled Bacon. Stir gently to not bruise the potatoes too much.
  • Serve warm.

Notes

If you make it ahead, you can refrigerate it overnight and reheat it in the microwave before serving.

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