German Potato Salad with Green Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the dressing:1/4 cup white wine vinegar1 Tbs. grainy mustard1 tsp. salt1/2 tsp. ground black pepper1/4 cup extra-virgin olive oil1-1/2 tsp. caraway seeds, lightly toasted or groundFor the salad:1/4 cup plain rice vinegar2 Tbls. salt3-1/2 lbs of red or gold new potatoes, scrubbed clean12-16 oz cooked bacon, save the grease1-1/2 cup small diced sweet onion1/2 cup chopped fresh flat-leaf parsley (if you want)1 pound of green beans
Dressing: Whisk together in a pouring bowl. Set aside.
Make the salad:
In a 6 quart pot, put potatoes, cover with enough cold water to cover by 1 inch and 2 Tbls of salt. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a for or skewer, 20-25 minutes Gently drain the potatoes in a colander and set aside until cool enough to peel by scraping off the skin. Cut the potatoes into 3/4 inch chunks.
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Add the cooled, cut potatoes to the bowl and gently stir with a spatula to coat.
Cut the bacon into small pieces and drop them into the original pot. Cook on medium until the bacon pieces are all a light brown. Remove the bacon and put into the bowl with the potatoes, but leave the grease in the pot.
Fry the onions in the grease until soft and translucent.
Cook the green beans until endente.
Poor the onions and grease over the potatoes and fold in with a spatula. Pour the dressing over the potatoes and fold it in with a spatula. Serve warm.
Serving Size: Serves 12 in soup bowls
Number of Servings: 12
Recipe submitted by SparkPeople user SUMYTRA.
Make the salad:
In a 6 quart pot, put potatoes, cover with enough cold water to cover by 1 inch and 2 Tbls of salt. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a for or skewer, 20-25 minutes Gently drain the potatoes in a colander and set aside until cool enough to peel by scraping off the skin. Cut the potatoes into 3/4 inch chunks.
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Add the cooled, cut potatoes to the bowl and gently stir with a spatula to coat.
Cut the bacon into small pieces and drop them into the original pot. Cook on medium until the bacon pieces are all a light brown. Remove the bacon and put into the bowl with the potatoes, but leave the grease in the pot.
Fry the onions in the grease until soft and translucent.
Cook the green beans until endente.
Poor the onions and grease over the potatoes and fold in with a spatula. Pour the dressing over the potatoes and fold it in with a spatula. Serve warm.
Serving Size: Serves 12 in soup bowls
Number of Servings: 12
Recipe submitted by SparkPeople user SUMYTRA.
Nutritional Info Amount Per Serving
- Calories: 442.3
- Total Fat: 29.6 g
- Cholesterol: 42.9 mg
- Sodium: 814.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.5 g
- Protein: 18.6 g
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