The real authentic German Potato salad uses the bacon drippings to sauté the onions. To cut calories and create a healthier dish my version use olive oil for sautéing. You won't miss the fat but your waistline will!
Serves 4
Ingredients:
3 cups Yukon gold potatoes, peeled, diced and cooked
1 cup yellow onions, finely chopped
1 teaspoon salt
1 teaspoon sugar
1 tablespoon grainy mustard
¼ teaspoon black pepper
¼ tablespoon cider vinegar
4 slices crisp bacon, drained and press between paper towels to remove grease, crumbled
Instructions:
Place potatoes in microwavable bowl with 1 tablespoon water. Cover with plate and microwave until tender, drain and cool. Heat olive oil in medium saucepan and sauté onions until onions are translucent. Add salt, sugar, mustard, pepper, and vinegar. Peel potatoes and cut into 1 inch dice. Place potatoes back in bowl and add onions mixture and ½ bacon. Toss lightly. Garnish with remaining bacon. Serve hot.
Cooking Wiser:
Cook potatoes in advance and refrigerate to chill. Cold potatoes are easier to peel.
Do not overcook the potatoes; the salad will be more like the texture of mashed potatoes
Salt to taste to avoid over salting
Serve with Sweet Mustard Chicken Thighs