German Potato Salad

Serves 8

For a variation on classic picnic potato salad, try this recipe featuring a mustard and apple cider vinegar dressing instead of the standard mayonnaise base.

  • 2 pounds Yukon Gold or yellow potatoes, unpeeled
  • 1/2 pound bacon
  • 1 large white onion, chopped
  • 2 tablespoons safflower or canola oil
  • 3 tablespoons whole-grain mustard
  • 6 tablespoons apple cider vinegar, or to taste
  • 1 bunch green onions, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped parsley
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Boil potatoes in a large pot until tender, 15 to 20 minutes. Don't let them get too soft—a fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired and slice.

Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.

Nutritional Info: 
Per Serving:180 calories (70 from fat), 8g total fat, 1.5g saturated fat, 10mg cholesterol, 430mg sodium, 22g carbohydrate (3g dietary fiber, 2g sugar), 6g protein
Special Diets: 

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