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German-Style Potato Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 11 servings (serving size: 1/2 cup)
This classic German potato salad features a mixture of sliced potato, onion and bell pepper that is topped with a warm bacon-apple cider dressing and served a room temperature.

Ingredients

  • 2 pounds red potatoes, cut into 1/8-inch-thick slices (about 5 cups)
  • 8 bacon slices, cut into 1/2-inch pieces
  • 1/3 cup cider vinegar
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 108
  • caloriesfromfat 30 %
  • fat 3.6 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 0.5 g
  • protein 3.6 g
  • carbohydrate 15.9 g
  • fiber 1.7 g
  • cholesterol 5 mg
  • iron 1.3 mg
  • sodium 253 mg
  • calcium 14 mg

How to Make It

  1. Steam potatoes, covered, 10 minutes or until tender.

  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.

  3. Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently.