This warm potato salad combines tender potatoes, crispy bacon, and a tangy dressing for a comforting and flavorful dish.
Boil the potatoes in a large pot of water until tender, then drain and let them cool slightly.
Use waxy potatoes to ensure they hold their shape after cooking.
Cut the potatoes into bite-sized chunks and set aside.
Cut the potatoes evenly for consistent texture.
Fry the bacon in a frying pan until crispy, then remove and drain on paper towels, reserving the fat.
Save the bacon fat for added flavor in the dressing.
Sauté the onion in the reserved bacon fat until softened.
Cook the onion over medium heat to avoid burning.
Stir in the flour and sugar, then gradually add the vinegar and water, cooking until the mixture thickens.
Whisk continuously to prevent lumps in the dressing.
Combine the potatoes with the dressing and crumble the bacon on top.
Mix gently to avoid breaking the potatoes.
Serve the salad warm and enjoy.
Garnish with fresh herbs for a pop of color and flavor.
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