Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Nancy Hughes
Recipe by Cooking Light August 2001

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
11 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam potatoes, covered, 10 minutes or until tender.

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  • 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.

Nutrition Facts

108 calories; calories from fat 30%; fat 3.6g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.5g; protein 3.6g; carbohydrates 15.9g; fiber 1.7g; cholesterol 5mg; iron 1.3mg; sodium 253mg; calcium 14mg.
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