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German Potato Salad |
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Serves: 8 Print this Recipe4 potatoes (medium) peeled 1 onion (medium) chopped 3 stalks celery, chopped 2 teaspoons olive oil 1/2 cup water 6 tablespoons cider vinegar 1 tablespoon flour, all-purpose 2 packets artificial sweetener (equal to 4 teaspoons sugar) 1/2 teaspoon black pepper, freshly ground 2 tablespoons parsley, fresh, minced 2 ounces pancetta, chopped, sauteed until crisp, and drained This is an Italian version of German potato salad because it uses pancetta instead of bacon. Pancetta is a bacon-type meat that is preserved with salt, not nitrates, and can be found in Italian delis. You can use bacon if you absolutely have to, but try to get pancetta. 1. Cook potatoes in boiling water to cover until tender, about 25-30 minutes. Drain. 2. Fry onion and celery in olive oil until onion is slightly browned. Add water, vinegar, flour, sweetener, and pepper. Cook and stir over medium heat until thickened, about 10 minutes. 3. Slice potatoes and place in bowl. Add parsley and pancetta. Pour over and mix gently. Food exchanges per ½-cup serving: 1 BREAD, 1 VEGETABLE, ½ FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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