German Potato Salad
Serves: 6-8 Yields 4 cups
Preparation Time: 30 minutes
Equipment: French chef knife, cutting board, kitchen machine food cutter, large skillet, slotted spoon.
- 2 strips bacon, sliced
- 5 white potatoes, sliced #4 blade, or waffle cut #5 blade
- 1 onion, chopped #2 blade
- ¼ cup (60 ml) vinegar (white distilled or apple cider vinegar)
- 2 tablespoons sugar
In the skillet, cook bacon over medium heat until slightly crisp. Remove from pan with a slotted spoon and set aside.
Add potatoes and onions to skillet, cover, close the vent and reduce heat to medium-low and cook for about 10 minutes. With a flexible spatula, turn potatoes, cover, and continue cooking, about 5-7 minutes.
Combine vinegar and sugar; add mixture to pan along with crumbled bacon.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 168; Fat Grams 2; Carbohydrate Grams 34; Protein Grams 4; Cholesterol mg 3; Sodium mg 71.
THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Points 2; Sodium Points 3; Fiber Points 1; Carbohydrate Points 2 ½; Cholesterol Points 0.