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German Potato Salad

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German Potato Salad
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8
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The classic vinegar and oil dressing in this potato salad adds a pleasant tang.

Ingredients

2
lb small red potatoes, quartered
8
slices bacon, cut into 1/2-inch pieces
1/4
cup cider vinegar
3
tablespoons vegetable oil
3
tablespoons sugar
1 1/4
teaspoons salt
1/4
teaspoon fresh ground pepper
1/2
cup sliced green onions

Directions

  • 1 In 4-quart saucepan or Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling; reduce heat. Cook potatoes about 15 minutes or until tender when pierced with a fork; drain.
  • 2 Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
  • 3 Add vinegar, oil, sugar, 1/4 teaspoon of the salt and the pepper to bacon drippings. Cook over low heat 1 to 2 minutes, stirring constantly, until sugar is dissolved.
  • 4 In large bowl, mix potatoes, bacon, green onions and remaining 1 teaspoon salt. Pour oil mixture over potatoes; toss to coat. Serve warm. Refrigerate leftovers.
Tips  

Be sure to use new potatoes instead of baking potatoes. New potatoes contain more starch than baking potatoes and hold their shape better when cooked and tossed with other ingredients.

Serve this potato salad at any picnic with grilled bratwurst.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
510mg
21%
Potassium
700mg
20%
Total Carbohydrate
25g
8%
(
Dietary Fiber
3g
12%
,
Sugars
6g
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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