To Die For...as in Potato Salad

When writing about my near-disastrous dinner party last week, I promised I would post the To-Die-For Potato Salad recipe.  My friend Eileen used that exact title when she sent me a copy of the recipe, scanned straight out of the cookbook. I'm sure it's a salad by another name but that just got changed! 


So here it is, folks. With, of course, my comments and photos  from this morning's market. By the way, this is not a French recipe. The French have potato salad but it's not made with a mayonnaise base. That is definitely American!

To-Die-For Potato Salad

1/2 lb. bacon, cut into 1/2 inch pieces (I used lardons since bacon is hard to come by here)
3 lbs. new potatoes
3 tsp. salt
6 hard-boiled eggs, sliced
1/2 chopped, green onions
1/2 C chopped dill pickles (for those of you in France, I've discovered that Cornichons Russe are pretty close)

1 1/2 tsp. celery seed (this I have never been able to find in France so I went without)
1/4 tsp. fresh ground pepper
1 tsp. garlic salt (I never use this. I used 2 cloves of fresh, minced garlic)
1 C. mayonnaise
1/4 C white wine vinegar (I only had red wine vinegar)
1/4 C. hot water
3 T. sugar (sucre poudre in France)
2 T. Dijon mustard


In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/2 C. drippings and set aside. (I had probably not even half that and it was still great)


Scrub potatoes and place in a large saucepan. Cover with water, add 2 tsp. salt, and bring to a a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on the size. Drain, peel (I never peel potatoes mostly because the skins are so tender but also because this seems to freak the French out. They love to peel stuff), and cut into 1/2 inch cubes. Place in a large bowl;  add eggs, green onions, pickles, celery seed, 1 tsp. salt, pepper, garlic salt, bacon, and mayonnaise. Toss gently until combined. This can be refrigerated, covered, overnight.


In a small saucepan, heat reserved 1/2 C bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature. If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.


Garnish with eggs cut into slices or wedges, bacon and parsley, if desired.


Serves 8

So the big question is, why can't I find celery seed in France?  Especially with these spice markets to choose from everyday!

My translation would be graine de céleri but perhaps that's not correct. And supposedly they're grown in France. Anybody know the answer to this conundrum?

Bon Appétit and Bon Week-end!

Recipe from The Year Round Holiday Cookbook by Marlene Sorosky. The book is out of print.