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

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

Barbara Lauterbach
Recipe by Cooking Light July 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

195 calories; calories from fat 30%; fat 6.4g; saturated fat 2.2g; mono fat 2.9g; poly fat 1.1g; protein 8.6g; carbohydrates 27g; fiber 2.1g; cholesterol 20mg; iron 1.2mg; sodium 559mg; calcium 21mg.
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