German-Style Potato Salad

German-Style Potato Salad Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

11 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Steam potatoes, covered, 10 minutes or until tender.

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

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.

Note:

Nancy Hughes,

August 2001
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