Eosinophilic Esophagitis Friendly Warm German Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs waxy potatoes (such as yukon gold or red potatoes), scrubbed
- 1 tsp salt, plus more for the cooking water
- 6 oz thick-cut bacon, cut into ½-inch pieces
- 1 small yellow onion, finely diced
- ⅓ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp granulated sugar
- 1 tsp dijon mustard
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 1
Place the potatoes in a large pot and cover with cold, well-salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides through the center of the largest potato with no resistance, 20–25 minutes. Drain and set aside until just cool enough to handle.
- 2
While the potatoes cook, add the bacon pieces to a large skillet over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is crisp and deep golden brown, 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the skillet.
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