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Nutritional Guidelines (per serving) | |
---|---|
171 | Calories |
5g | Fat |
23g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 171 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 2g | 8% |
Cholesterol 167mg | 56% |
Sodium 106mg | 5% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 2g | 7% |
Protein 8g | |
Calcium 45mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This German potato salad is made with a tangy, sweet and sour bacon and egg dressing, and includes chopped green pepper and onion.
Garnish the salad with hard-cooked eggs and some chopped green onion or parsley.
Ingredients
- 4 cups cubed peeled potatoes*
- 4 slices bacon, diced
- 1/2 cup chopped sweet onion
- 1/2 cup chopped green bell pepper
- 2 large eggs, beaten
- 4 tablespoons granulated sugar
- 1/4 cup vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 hard-cooked eggs, sliced
- Optional: 1 tablespoon chopped fresh parsley or green onion tops
Steps to Make It
-
Cook the potatoes in a covered saucepan in boiling salted water until tender, about 15 to 20 minutes. Drain well and set aside.
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In a large skillet, saute the diced bacon until almost crisp. Add the onion and green bell pepper; cook for 3 minutes longer.
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In a bowl, combine beaten eggs with vinegar, sugar, and pepper; whisk to blend well.
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Gradually add egg mixture to the bacon and vegetables, stirring and cooking until mixture thickens.
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Remove from heat and toss gently with potatoes.
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Spoon the salad into a serving dish and garnish with sliced hard-boiled eggs and chopped green onion tops or parsley.
*Use red potatoes, round whites, or Yukon gold potatoes. Unpeeled red potatoes or new potatoes make a beautiful salad, but peel them if you prefer.
Makes about 6 to 8 side dish servings.
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