Hot German Potato Salad

Karry Hosford

German potato salad is a classic among barbecues and picnics. This recipe gets its unique flavor from bacon and a piquant vinaigrette.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 8.6g
  • Carbohydrate: 27g
  • Fiber: 2.1g
  • Cholesterol: 20mg
  • Iron: 1.2mg
  • Sodium: 559mg
  • Calcium: 21mg

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

Preparation

  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.
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