Subject: Kresge's Recipes
Date: 3/13/2019, 12:32 PM
Hope you’re doing well. I found a recipe that claims to be the authentic recipe for
Kresge’s Potato Salad. It was given to a woman who frequented the lunch counter often,
that she asked for the recipe. Thought you would like to add this to your list.
I found it at this site. Chicken in the Road
Kresge’s Potato Salad
4 lbs red potatoes
9 pieces of bacon
1 medium yellow onion, cut into dice
1 cup of white vinegar
7-8 hard boiled eggs
Hellman's or Best Foods mayonnaise (somewhere between 1-2 cups)
Salt/pepper to taste
Paprika (for garnish)
The trick is not to cut the cooked potatoes or eggs too small--definitely bigger than diced.
Rinse the whole, unpeeled potatoes and place them in a large pot and cover with water.
Bring to a boil and cook till tender but not mushy--approx 20 mins depending on size
of potatoes. Drain and set aside to cool a bit so you can handle them. Then peel and
cut into chunks bigger than diced.
Fry the bacon until crisp using only one frying pan. You might need to fry in batches,
but do not throw out any grease. Remove bacon and drain on paper towels.
Saute the diced onion in the bacon grease until tender but not brown. Add the vinegar
and cook a couple of minutes more to blend flavors. Pour the onion/vinegar/bacon grease
mixture over the cut up potatoes and toss. It's ok if it looks runny; the warm potatoes
will continue to absorb liquid. Crumble the bacon over potatoes and toss again
Add the cut hard boiled eggs, salt and pepper to taste, and toss again.
Add a couple hefty spoonfuls of mayo and toss/fold it in. Add more to achieve a
not-too-dry/not-too-wet consistency. If you need to add a bit more vinegar to taste,
go ahead. I strongly urge you to always make this the day before you plan to serve it.
In the fridge overnight, it will soak up mayo/vinegar and blend flavors, so adjust to
your taste in the morning. There should be a vinegar tang but of course, not overwhelming
Put potato salad into serving dish and sprinkle paprika over the top.