German Potato Salad

Ingredients

• 2 pounds boiling potatoes, scrubbed but not peeled
• 4 strips bacon
• 1 bunch scallions, trimmed and cut into thin slices, including some of the green
• ½ cup minced celery, including some leaves
• ½ cup cider vinegar
• ½ teaspoon sugar
• ½ teaspoon salt
• ⅛ teaspoon paprika
• ¼ teaspoon dry mustard

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    212 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 12 milligrams cholesterol; 343 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
2. While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
3. In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
4. In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.