Yet Another German Hot Potato Salad
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
| 1 | cup |
onions
chopped |
|
| ¾ | cup |
celery
diced |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
granulated |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
apple cider vinegar
|
|
| 6 | cups |
potatoes
red-skinned, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 237 | ml |
onions
chopped |
|
| 177 | ml |
celery
diced |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
granulated |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 118 | ml |
apple cider vinegar
|
|
| 1.4 | l |
potatoes
red-skinned, cooked |
|
Directions
Fry the bacon in a large, heavy skillet until crisp.
Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat.
Dissolve the cornstarch in the water.
Sauté the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent.
Add the salt, sugar, pepper, and dissolved cornstarch to the skillet.
Next add the vinegar and bring to a boil over medium heat for three minutes.
Add the hot potatoes and crumbled bacon, stirring gently.
Serve hot.
