german

Warm Potato Salad with Bacon and Mustard Vinaigrette

This simmered dish pairs bacon, diced with dijon mustard, waxy potatoes and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

69 g Carbohydrates

29 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g waxy potatoes 246 kcal
45g bacon, diced 243 kcal
70g yellow onion, finely chopped 28 kcal
160g chicken broth, low sodium 10 kcal
18g apple cider vinegar 3 kcal
12g dijon mustard 8 kcal
6g sugar 23 kcal
10g neutral oil (canola) 88 kcal
6g fresh chives, chopped 2 kcal
1g black pepper 3 kcal
2g salt 0 kcal

Cooking instructions

waxy potatoes
Place potatoes in a small pot, cover with cold salted water, and bring to a boil. Simmer 12-15 minutes until tender; drain and slice while warm.
baconyellow onion
In a skillet over medium heat, cook bacon until crisp, 5-7 minutes. Add onion to the bacon fat and cook 2-3 minutes until softened.
chicken brothapple cider vinegardijon mustardsugarblack pepper
Stir in broth, vinegar, mustard, sugar, and pepper. Simmer 1 minute, scraping up browned bits.
waxy potatoes
Add warm potatoes to the skillet and gently toss to coat. Simmer 1-2 minutes until glossy and the potatoes absorb some dressing.
fresh chives
Off heat, fold in chives and serve warm.