GERMAN
POTATO SALAD
11
Inch / 28 Centimeter Skillet and Cover
Ingredients:
- 6 cups potatoes (about 2 pounds), scrubbed, sliced
- 1 1/4 cups water
- 3 slices bacon
- 1/2 cup onion, chopped
- 2 tablespoons flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- Dash pepper
- 1/3 cup vinegar
- 1 tablespoon parsley, minced
Preparation:
- Place sliced potatoes in 11 Inch / 28 Centimeter Skillet with approximately
1 cup water. Cover; bring to boil on medium-high heat.
- Reduce temperature to medium heat, cook until tender. Drain, and set
aside.
- Rinse skillet. Preheat on medium-high heat. Add bacon and cook until
crisp.
- Remove bacon, reserving 1 tablespoon of the drippings. Let bacon cool,
then crumble.
- Add onion to drippings; sauté on medium heat 1 minute.
- Add flour, stir, and cook 1 additional minute.
- Add sugar, salt and pepper; stir.
- Add 1/4 cup water, stir to remove browned bits from bottom of pan,
and bring to a boil, stirring.
- Add vinegar; return to a boil.
- Reduce heat to low; add potatoes, and crumbled bacon. Heat through.
- Add parsley, stir; serve warm.
Tip: Bacon is a classic ingredient in German Potato Salad, and our version
uses less bacon and fat than traditional styles. If occasional saturated
fat is a dietary concern to you, omit the bacon and substitute olive oil
or canola oil for the drippings.
Serving Size: 6
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
222 |
Bread/Starch |
2 |
| Protein |
5
g |
Other
Carbs/Sugar |
<1 |
| Carbohydrates |
37
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
3
g |
Lean
Meat |
<1 |
| Sugar |
10
g |
Fruit |
-- |
| Fat |
7
g |
Vegetables |
<1 |
| %
Calories from Fat |
27% |
Milk
- Skim |
-- |
|
|
Fat |
1 |
|