This take on hot German potato salad is sure to be a hit with potato lovers of all ages. For picky palates, you can omit the cabbage, but the warm, salty, sweet bacon dressing makes this unique side dish a crowd-pleaser.
- Portion size 4 servings
- Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013
- 1 lb mini yellow-fleshed potatoes scrubbed and halved
- 3 slices bacon chopped
- 2 cups shredded Savoy cabbage
- 1 small onion finely chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodIn large pot of boiling salted water, cook potatoes until fork-tender, about 12 minutes; drain.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat until slightly crisp, about 5 minutes. Drain on paper towel–lined plate. Drain all but 2 tsp fat from skillet.
In same skillet, sauté cabbage and onion over medium-high heat until softened and translucent, about 5 minutes.
Stir in flour and sugar. Stir in water and vinegar until smooth.
Add potatoes, stirring to coat; cook until potatoes are hot and sauce is slightly thickened, about 4 minutes. Add bacon, salt and pepper; toss well.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 491 mg
- Sugars 6 g
- Protein 6 g
- Calories 163.0
- Total fat 4 g
- Potassium 490 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
- Iron 9.0
- Folate 15.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 30.0