In Kartoffelsalat, the potatoes get doused in a warm, tangy-sweet, vinegar-based dressing and tossed with chunks of bacon, resulting in a plate mate that both complements and stands up to that salty smoked meat...Texas style.
In enough boiling salted water to cover them, cook potatoes until tender, about 25 to 30 minutes. Drain, peel, and slice (or cut into chunks, if you’re a tuber cuber) and set aside. Meanwhile, fry bacon until crisp, then remove from pan (reserve bacon grease) and crumble. Add bacon to the potatoes.
Sauté onion in bacon grease until golden, then add flour, sugar, salt, celery seed, and pepper to the pan. Combine water and vinegar and add slowly to the pan. Continue cooking, stirring occasionally, until liquid boils. Boil for one minute, then pour over potatoes. Mix gently and garnish with chives. Serve warm.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 125 | ||
Calories from Fat: 85 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 14.2mg | 4 % | |
Sodium 178.3mg | 6 % | |
Potassium 95.5mg | 3 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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