German Potato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
- Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
- 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.
- 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.
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