A classic potato salad gets its unique flavor from bacon and a piquant vinaigrette.Yield
6 servings (serving size: 1 cup)
Ingredients
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
Preparation
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.
Nutritional Information
Calories:195 (30% from fat)
Fat:6.4g (sat 2.2g,mono 2.9g,poly 1.1g)
Protein:8.6g
Carbohydrate:27g
Fiber:2.1g
Cholesterol:20mg
Iron:1.2mg
Sodium:559mg
Calcium:21mg
German cooking@home
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