This wonderful, sweet-sour potato salad is flavored with onion and bacon, and sparked with pimiento and parsley. “We love this tangy, warm salad with sandwiches or burgers,” says JoAnn McCauley of Dubuque, Iowa.
Vinegar and yogurt give this salad a refreshing tang that's unlike typical potato salads with heavy creamy dressings. My family loves the crispness of the onion and celery and the heartiness that comes from the eggs and crumbled bacon.
-Page Alexander, Baldwin City, Kansas
This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.
This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.