German-Style Potato Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 30%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 15.9g
  • Fiber: 1.7g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 253mg
  • Calcium: 14mg

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

  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.
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