Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
Warm German Potato Salad
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 29 mg
- Sodium
- 418 mg
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 29 mg
- Sodium
- 418 mg
Ingredients
Directions
- Combine the potatoes, liquid smoke, garlic, a nice pinch of salt and a few grinds of pepper in a large pot; add water to just cover. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 minutes. Drain, then rest the colander over the empty pot to dry the potatoes. Once cooled slightly, quarter the larger potatoes and halve the others. Put in a large bowl. Discard the garlic.
- Char the bell peppers directly over a medium flame on a gas burner, rotating, until the peppers are black. (Or broil the peppers, rotating, until charred.) Transfer the charred peppers to a resealable plastic bag and close; let steam 5 minutes. Once cool enough to handle, remove the seeds and charred skin and chop the peppers.
- Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan; simmer until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
- Return the potatoes to the bowl. Add the peppers, bacon, parsley and scallions; toss.
