A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Slice potatoes thin while hot.
Preserved exactly as written in the original source
Pare six or eight large potatoes, and boil till done, and slice thin while hot
peel and cut up three large onions into small bits and mix with the potatoes
cut up some breakfast bacon into small bits, sufficient to fill a teacup and fry it a light brown
remove the meat, and into the grease stir three tablespoonfuls of vinegar, making a sour
Modern guidance to help you succeed with this vintage recipe
Slicing the potatoes while hot allows them to better absorb the warm bacon vinaigrette, as the starches are still gelatinized and porous. The rendered bacon fat emulsifies with the vinegar to create a savory dressing that coats each slice. Using raw onions mixed into hot potatoes slightly mellows their bite while maintaining textural contrast against the tender potatoes.
This salad is best served warm immediately after preparation. The flavors meld and intensify as it sits, but the texture is optimal when freshly made. If needed, the bacon can be fried up to 2 hours ahead and the fat reserved at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the potatoes will absorb more dressing and soften considerably. Serve cold or bring to room temperature—reheating is not recommended as it will make the potatoes mushy.
AI-generated tips from Chef Cecil's culinary database
This salad is best served warm immediately after preparation. The flavors meld and intensify as it sits, but the texture is optimal when freshly made. If needed, the bacon can be fried up to 2 hours ahead and the fat reserved at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the potatoes will absorb more dressing and soften considerably. Serve cold or bring to room temperature—reheating is not recommended as it will make the potatoes mushy.
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