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Hot German Potato Salad

Karry Hosford
Yield 6 servings (serving size: 1 cup)
German potato salad is a classic among barbecues and picnics. This recipe gets its unique flavor from bacon and a piquant vinaigrette.

Ingredients

  • 2 pounds small red potatoes
  • 6 tablespoons white wine vinegar, divided
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 4 ounces turkey kielbasa, diced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 bacon slices, cooked and crumbled
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup minced fresh parsley

Nutrition Information

  • calories 195
  • caloriesfromfat 30 %
  • fat 6.4 g
  • satfat 2.2 g
  • monofat 2.9 g
  • polyfat 1.1 g
  • protein 8.6 g
  • carbohydrate 27 g
  • fiber 2.1 g
  • cholesterol 20 mg
  • iron 1.2 mg
  • sodium 559 mg
  • calcium 21 mg

How to Make It

  1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.

  2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.

  3. Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.