Tuesday, August 4, 2009

Summer Potato Salad for Two

I'm going to be on Showcase Minnesota on Friday (August 7) and suggested potato salads that are different from the old standby. I've developed recipes for Sweet Potato Salad with Lime Vinaigrette, French Country Potato Salad with Green Beans and Loaded Baked Potato Salad.

Thinking about potato salad brought to mind a simple salad I use often in the summer because it is so easy to make and doesn't need to chill.

Easy German Potato Salad

Warm summer days call for lazy casual dinners. Start with hamburgers or brats cooked on the grill and add a couple of sides. I make this potato salad often because it doesn’t need to be chilled and can be served warm or at room temperature. I don’t peel the potatoes which eliminates a step and makes the potatoes more nutritious. The bacon flavor is important and I like the reduced sodium bacon bits but one or two slices of crumbled bacon work as well.

Makes 2 servings

4 medium red potatoes, (about 8 ounces)
1/4 teaspoon coarse salt
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
1 tablespoon chopped green onion
1 tablespoon bacon bits

Scrub the potatoes and cut into 1/4-inch thick slices. Place the slices in a small saucepan and cover with water. Bring the water to a boil over high heat. Reduce the heat to low and simmer potatoes 6-7 minutes or until fork tender. Drain well.

Combine the vinegar and sugar in the same pan and heat over low heat until the sugar dissolves. Return the potatoes to the pan and add the green onion and bacon. Toss to mix. Season to taste with salt and pepper. Serve warm or at room temperature.

SIDEBAR: Rice vinegar has a more rounded flavor than distilled vinegar. It contains a small amount of sugar and salt but you can use cider vinegar instead. If rice vinegar isn’t shelved with other vinegars look for it in the Asian foods section of the supermarket.

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