
German Potato Salad

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Expose as much surface area as possible. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. For example, rather than cutting a zucchini crosswise into round circles, cut it lengthwise to expose more of the interior. Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces flat for the most direct contact with the grate.
ingredients
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serves: 4-6
1 large red onion, cut crosswise into 1/2-inch slices
3 tablespoons extra virgin olive oil, divided
2 pounds red-skin potatoes, each about 2 to 3 inches in diameter, scrubbed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
DRESSING:
1/2 pound sliced bacon, cut into 1-inch pieces
2/3 cup medium diced celery (about 2 stalks)
1/2 teaspoon granulated sugar
1/3 cup apple cider vinegar
2 tablespoons stone ground mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/3 cup diced dill pickle
1/4 cup finely chopped fresh Italian parsley
Servings Per Recipe: 4
Amount per Serving
Calories: 552
- Total Fat: 37.3 g
- Saturated Fat: 10.1 g
- Trans Fat: 0.1 g
- Cholesterol: 38.6 mg
- Sodium: 1082.3 mg
- Total Carbs: 43 g
- Dietary Fiber: 5.6 g
- Sugars: 5.8 g
- Protein: 12.5 g
preparation

comments
Mommy_loves_to_cook
June 29, 2011
wanna to try this…hmmm I love salad