Enlightened German potato salad
SmartPoints® value per serving
This vinaigrette-dressed potato salad skips the mayonnaise, but it's every bit as rich and flavorful because of its bacon garnish, not to mention that the sweet onions in it get cooked in the bacon's smoky drippings! Perfect picnic fare, this hearty classic comes together in a snap, and requires only three primary ingredients other than the vinegary dressing. It's a simple, from scratch seeming pantry dish that manages to feel sophisticated, especially when served as a side dish to grilled chicken sandwiches or salmon steaks. You can easily dress up the salad for entertaining - just add a pinch or two of finely minced fresh dill, parsley, or chives. And be sure to save some leftovers. This is a dish that's just as good the next day, when all its bold flavors have had a chance to mingle.
Uncooked new potato(es)
2½ pound(s), red, medium-size
2½ oz, diced
Uncooked Spanish onion(s)
½ medium, or Vidalia onion, chopped
White wine vinegar
½ tsp, coarsely ground
- In a saucepan, bring to a boil potatoes and enough water to cover. Reduce heat and simmer until tender, 15 to 20 minutes; drain. Let stand until cool enough to handle, about 10 minutes.
- Meanwhile, to make dressing, cook bacon in a medium skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels and set aside. Pour off and discard all but 2 tablespoons of drippings from pan.
- Add onion to drippings in pan and cook, stirring frequently, until softened, about 5 minutes. Add vinegar, sugar, salt, and pepper; bring to simmer. Set aside and keep warm.
- Cut potatoes into 1/2-inch-thick slices. Transfer to a large bowl; drizzle with dressing and toss gently to coat. Sprinkle with bacon and serve warm. Yields about 1 cup per serving.