German-Style Potato Salad

Published9/19/2007 12:16 AM

German-Style Potato Salad

2 pounds red-skin (Red Bliss) potatoes (5-6 medium), scrubbed and rinsed under cold water


¼ cup balsamic vinegar, divided

½ teaspoon salt

½ teaspoon fresh ground black pepper

7-8 slices (about 4 ounces) extra lean turkey bacon cut crosswise into ¼-inch strips

2 tablespoons olive oil (not extra virgin)

1 medium yellow onion, chopped

1 medium sweet pepper, cored and chopped

½ cup fat-free, lower-sodium beef broth

¼ cup minced flat leaf parsley

Place potatoes in a 4- to 6-quart saucepan and cover with water one-inch above potatoes. Place pan over high heat and bring to a boil; lower heat to medium (so potatoes do not boil), cover and simmer, stirring occasionally (so they cook evenly) until a knife or fork tines inserted into a potato can easily be removed, about 25 minutes. Drain and cool potatoes until they can easily be handled.

Cut potatoes into ¼-inch slices, layer warm potatoes in a medium mixing bowl, sprinkling each layer with 2 tablespoons vinegar and salt and pepper. Let stand at room temperature to absorb vinegar.

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Place bacon in a nonstick skillet over medium heat and cook until brown and crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to bowl with potatoes. Add olive oil, onion and sweet peppers to skillet and sauté 4 to 5 minutes, or until soft. Add beef broth and bring to a boil; stir in remaining 2 tablespoons vinegar, remove from heat and pour over potatoes. Sprinkle with parsley, tossing gently to coat. Serve warm or at room temperature.

Serves six.

Nutrition values per serving: 197 calories (23.7 percent from fat), 5.2 g fat (0.8 g saturated), 31.6 g carbohydrates, 3.1 g fiber, 3.2 g protein, 3 mg cholesterol, 450 mg sodium.

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