German potato salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 273.5
- Total Fat: 7.3 g
- Cholesterol: 10.0 mg
- Sodium: 204.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 6.5 g
- Protein: 7.9 g
View full nutritional breakdown of German potato salad calories by ingredient
Introduction
German potato salad should be served warm or hot.German potato salad should be served warm or hot.
Number of Servings: 6
Ingredients
-
1600 grams Potato, raw
.5 slice, medium (1/8" thick) Onions, raw
4 serving Bacon, Apple Smoked, Uncured, Trader Joe's
1 tbsp Canola Oil
.125 cup chick pea flour (Besan) (by POPPINESS)
16 tbsp Bragg Apple Cider Vinegar
1 cup (8 fl oz) Water, tap
1.5 tsp Thyme, ground
Directions
Scrub potatoes and boil in salted water until cooked through. (Do not peel potatoes first). Drain potatoes.
Once cool enough to handle, peel potatoes and cut into chunks. Put back in large pot.
If using red potatoes, you can cut into smaller pieces. If using Idaho/russet, leave in large pieces as these will break down more when mixing.
Mix equal amounts of Apple Cider vinegar and water. Start with 1 cup of mixture, but make sure you have enough to make more as you will most likely need it in the process.
Cook bacon until extra crispy.
Reserve 1 tbsp bacon fat.
Chop onion and saute in bacon fat. Once cooked, at thyme. Saute ~1 min to release flavor.
Add chick pea flour. Stir quickly to thicken. Once thicken, add apple cider mixture and stir quickly. Keep adding more until thinner but not overly thick.
Pour mixture. over potatoes and mix thoroughly. The potatoes will absorb the mixture the longer it sits so be prepared to add more mixture as needed. You may need to add it after it sat for several hours.
Add salt to taste.
This is best is made 1 day ahead. Reheat over low temp to avoid burning. Add more of the mixture if too dry.
Crumble bacon and add to potato salad just before serving. This will ensure the bacon stays crunchy.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SLANG62.
Once cool enough to handle, peel potatoes and cut into chunks. Put back in large pot.
If using red potatoes, you can cut into smaller pieces. If using Idaho/russet, leave in large pieces as these will break down more when mixing.
Mix equal amounts of Apple Cider vinegar and water. Start with 1 cup of mixture, but make sure you have enough to make more as you will most likely need it in the process.
Cook bacon until extra crispy.
Reserve 1 tbsp bacon fat.
Chop onion and saute in bacon fat. Once cooked, at thyme. Saute ~1 min to release flavor.
Add chick pea flour. Stir quickly to thicken. Once thicken, add apple cider mixture and stir quickly. Keep adding more until thinner but not overly thick.
Pour mixture. over potatoes and mix thoroughly. The potatoes will absorb the mixture the longer it sits so be prepared to add more mixture as needed. You may need to add it after it sat for several hours.
Add salt to taste.
This is best is made 1 day ahead. Reheat over low temp to avoid burning. Add more of the mixture if too dry.
Crumble bacon and add to potato salad just before serving. This will ensure the bacon stays crunchy.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SLANG62.