German Potato Salad

German Potato Salad might be just the side dish you are searching for. For 79 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 268 calories, 7g of protein, and 13g of fat per serving. 59 people found this recipe to be delicious and satisfying. It is brought to you by Oh Sweet Basil. It is a very affordable recipe for fans of European food. If you have salt, bacon, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: German Potato Salad, German Potato Salad, and German Potato Salad.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/4 cup plus 1 tablespoon apple cider vinegar

4 slices of good quality bacon, cooked and chopped

2 tablespoons butter

1 tablespoon dijon mustard

1 clove of garlic

2 pounds golden potatoes

1 tablespoon olive oil

2 tablespoons of parsley, chopped

1/4 teaspoon pepper

1/2 teaspoon salt

3 tablespoons plus 1 teaspoon of sugar

1 1/2 cups sweet corn, cooked

Equipment:

baking sheet

bowl

oven

frying pan

whisk

Cooking instruction summary:

Heat the oven to 400 degrees and lay the potatoes out on a baking sheet. No need to cut them. Roast for 35-45 minutes or until tender. Allow to cool and then chop into 1/2-1" pieces. Set aside in a large bowl and toss with the salt and pepper. Heat a skillet over medium heat and add the butter and olive oil. As soon as the butter melts add the vinegar, garlic, mustard, and sugar. Whisk and bring to a simmer. As it begins to cook out a little liquid and thicken slightly, about a minute, add the potatoes and corn and toss to coat. Remove to a dish, sprinkle with bacon and parsley.

 

Step by step:


1. Heat the oven to 400 degrees and lay the potatoes out on a baking sheet. No need to cut them. Roast for 35-45 minutes or until tender. Allow to cool and then chop into 1/2-1" pieces. Set aside in a large bowl and toss with the salt and pepper.

2. Heat a skillet over medium heat and add the butter and olive oil. As soon as the butter melts add the vinegar, garlic, mustard, and sugar.

3. Whisk and bring to a simmer. As it begins to cook out a little liquid and thicken slightly, about a minute, add the potatoes and corn and toss to coat.

4. Remove to a dish, sprinkle with bacon and parsley.


Nutrition Information:

Quickview
261k Calories
6g Protein
8g Total Fat
41g Carbs
9% Health Score
Limit These
Calories
261k
13%

Fat
8g
14%

  Saturated Fat
3g
22%

Carbohydrates
41g
14%

  Sugar
9g
10%

Cholesterol
15mg
5%

Sodium
357mg
16%

Get Enough Of These
Protein
6g
13%

Vitamin C
33mg
41%

Vitamin B6
0.54mg
27%

Vitamin K
26µg
26%

Potassium
769mg
22%

Manganese
0.35mg
18%

Fiber
4g
18%

Phosphorus
141mg
14%

Vitamin B3
2mg
14%

Vitamin B1
0.2mg
13%

Magnesium
49mg
12%

Copper
0.2mg
10%

Folate
35µg
9%

Iron
1mg
9%

Vitamin B5
0.83mg
8%

Vitamin A
337IU
7%

Zinc
0.89mg
6%

Selenium
4µg
6%

Vitamin B2
0.09mg
5%

Vitamin E
0.53mg
4%

Calcium
26mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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