Title: Warm German-Style Potato Salad
Categories: Potato Salad Side dish
Yield: 4 Servings
| 2 1/2 | lb | Russet potatoes, peeled, cut into 3/4" pieces |
| 2 | c | Trimmed green beans, cut into 1" pieces |
| 4 | | Lower-fat bacon or turkey bacon slices |
| 2 | tb | Olive oil |
| 1 | | Garlic clove, minced |
| 1/4 | c | White wine vinegar |
| | | Chopped fresh parsley |
Cook 2 1/2 pounds potatoes in large pot of boiling salted water 12
minutes. Add green beans and cook until potatoes and beans are tender,
about 6 minutes. Drain. Transfer to a large bowl. Meanwhile, cook bacon
slices in nonstick skillet over medium heat until crisp, about 5 minutes.
Drain bacon on paper towels; crumble and set aside. Pour off bacon fat and
discard. Wipe skillet dry with paper towel. Heat oil in same skillet over
medium heat. Add garlic and cook just until garlic sizzles, about 30
seconds. Cool slightly. Add vinegar to skillet and cook over low heat
until heated through. Pour hot dressing over potato salad. Toss gently to
coat with dressing. Sprinkle with bacon. Garnish salad with fresh
parsley, if desired. Source: Bon Appetit; June 1994. MM by Lyn.