Zesty German Potato Salad
Chicken broth, turkey bacon, and a little dry mustard distinguish this potato salad.
Serves: 8 servings
- 1/4 cup plus 2 tablespoons chicken broth, divided
- 1 tablespoon plus 1 teaspoon unbleached flour
- 3/4 teaspoon dry mustard
- 1/8 teaspoon ground black pepper
- 1 2/3 pounds unpeeled potatoes (about 5 medium)
- 1/4 teaspoon salt
- 4 slices extra-lean turkey bacon
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1/3 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon minced fresh parsley
- Place 1/4 cup of the broth and all of the flour, mustard, and pepper in a small jar with a tight-fitting lid. Shake until smooth, and set aside.
- Halve the potatoes lengthwise. Then slice them 1/4-inch thick. Measure the potatoes. There should be 5 cups. Adjust the amount if necessary.
- Place the potatoes in a 4-quart pot. Cover with water, add the salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 8 to 10 minutes, or just until tender. Drain well, and return the potatoes to the pot. Set aside.
- While the potatoes are cooking, arrange the bacon on a large plate lined with a paper towel. Cover the bacon with another paper towel, and microwave on high power for about 4 minutes, or until crisp and browned. Alternatively, cook the bacon until crisp according to package directions. Set aside.
- Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the celery and onion, and cook, stirring frequently, for about 2 minutes, or until crisp-tender.
- Add the vinegar, sugar, and remaining 2 tablespoons of chicken broth to the skillet, and bring to a boil, stirring frequently to dissolve the sugar. Reduce the heat to low.
- Shake the flour mixture, and add it to the skillet. Cook, stirring constantly, until the mixture starts to boil and thickens slightly.
- Add the potatoes to the skillet, and toss gently to coat with the dressing. Remove the skillet from the heat.
- Crumble the bacon, and add it to the skillet. Then toss in the parsley. Serve warm or at room temperature.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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