This famous recipe for a warm potato salad hails from Speck's Coffeehouse on Market Street in St. Louis, Missouri. It was preserved by food writer Clementine Paddleford, one of the very first writers for Gourmet Magazine. Includes recipe and history.
Put whole, unpeeled potatoes in a pot of salted, cold water. Bring to a boil, then lower to simmer for about 25 minutes or until just tender.
Drain the potatoes, and let cool until comfortable to handle. While they are cooling, dice and chop the other ingredients as above.
Peel the potatoes, then slice into ¼ to ⅓ inch (½ to ¾ cm) thick rounds and put into a large bowl.
Cook bacon in a frying pan until just it is starting to crisp. Leave the bacon with its fat in the pan, adding the onion. Sauté for two minutes. Mix together the salt, sugar, and pepper, then stir into the bacon and onion to distribute evenly, then add the vinegar and water. Raise heat, bring to a boil, then lower to an energetic simmer for 5 minutes, stirring frequently.
Pour the warm dressing straight from the pan over the potato pieces in the bowl. Add in parsley and celery seed, and toss carefully. Adjust seasoning as desired.
Serve warm. May be reheated in a microwave, or over a pan of steaming water. Not good cold or room temperature.
To make ahead, prepare the potatoes and dressing, but don't combine. When it's time to serve, warm the potatoes a bit in a microwave, then heat the dressing in a microwave, then combine.
Notes
Per Serving: 259 Calories; 5g Fat; 8g Protein; 47g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 884mg Sodium. [ref]Nutrition info from: Chase, Jodi. "It's not Herman's, but it's just as good." Oakland, California: Oakland Tribune. 11 October 2005.[/ref]