| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Smallish red skinned potatoes (up to 7) |
| 2 |
|
Onions |
| 1 |
cn |
Reduced fat chicken broth |
| 1/4 |
c |
Balsamic vinegar (I like to use mainly white vinegar with a bit of red mixed in) (up to 1/2) |
|
|
Salt, pepper to taste |
|
|
Caraway seeds |
| 1 |
|
Jar Hormel bacon bits |
|
|
Liquid smoke |
INSTRUCTIONS
Scrub potatoes thouroughly. Cut into bite sized pieces; boil until just
turning soft. (My husband prefers peeled potatoes, but I feel the skin adds
something to the potato salad.)
While potatoes are cooking, dice onions and saute in Pam, vinegar, or wine
until translucent. Add vinegar, bacon bits and broth and cook for a couple
of minutes. Add cooked potatoes. Cook over low heat for 20 minutes or so
(this is not part of the typical German recipe, but it imparts the flavor
of the vinegar right into the potatoes.)
After liquid has reduced somewhat, sprinkle with caraway seeds and add a
few drops of liquid smoke and salt and pepper to taste. Serve hot!
I think the smokey tast is what is missing from potato salad without bacon.
I believe you could leave the bacon out completely and get away with using
liquid smoke. Unfortunately, I have not tried this recipe yet, but I
believe it will work well.
Posted to Digest eat-lf.v096.n246
From: "Jana L. Wachsler-Felder, M.S." <wachsler@cps.acast.nova.edu>
Date: Fri, 13 Dec 1996 09:52:34 -0500 (EST)
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”