Presentation by Food Stylist
German Potato Salad With Turkey Bacon and IP8 Vinegar
Prep: 20 mins
Cook: 35 mins
1 1/2 pounds red potatoes, peeled, halved if large
4 slices of turkey bacon
1/4 cup of reduced-sodium chicken broth
3 tbsp. of IP8 Vinegar
1 tsp course grained mustard
1 tsp sugar
1 tsp paprika
1/2 tsp mustard powder
2 tsp chopped fresh parsley
- Put the potatoes in a large saucepan; add enough water to cover. Bring to a boil Reduce the heat and cook, partially covered, until fork - tender, about 20 minutes. When cool enough handle, cut the potatoes into bite size chunks and put in a large bowl.
- Meanwhile, cook the bacon in a medium nonstick skillet until crisp. Drain on paper towels and coarsely crumble over potatoes. Add enough olive oil to the bacon drippings to equal 2 teaspoons.
3. Heat the oil mixture in the same skillet set over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Stir in the broth, Ip8 vinegar, coarse-grained mustard, sugar, paprika, and mustard powder; bring to a simmer. Pour the hot dressing over the potatoes; toss gently and let stand, covered, until some of the dressing is absorbed, 2-3 minutes. Sprinkle with the parsley and serve hot or warm.