Hot German Potato Salad
May 28, 2007 18:07:12 GMT -8
Post by tami on May 28, 2007 18:07:12 GMT -8
Hot German Potato Salad
A classic potato salad gets its unique flavor from bacon and a piquant vinaigrette.
2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
Cooking spray
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.
Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.
Yield: 6 servings (serving size: 1 cup)
CALORIES 195 (30% from fat); FAT 6.4g (sat 2.2g,mono 2.9g,poly 1.1g); PROTEIN 8.6g; CHOLESTEROL 20mg; CALCIUM 21mg; SODIUM 559mg; FIBER 2.1g; IRON 1.2mg; CARBOHYDRATE 27g
Cooking Light, JULY 2002
A classic potato salad gets its unique flavor from bacon and a piquant vinaigrette.
2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
Cooking spray
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.
Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.
Yield: 6 servings (serving size: 1 cup)
CALORIES 195 (30% from fat); FAT 6.4g (sat 2.2g,mono 2.9g,poly 1.1g); PROTEIN 8.6g; CHOLESTEROL 20mg; CALCIUM 21mg; SODIUM 559mg; FIBER 2.1g; IRON 1.2mg; CARBOHYDRATE 27g
Cooking Light, JULY 2002