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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. | 2. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. | 3. Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered. | 4. Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. | 5. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper. | 6. Serve potato salad warm or at room temperature, garnished with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby red potato	3		washed unpeeled	1210.4027	0.0	269.2806	6.8
bacon	10	slices	cut	1167.6	3.5839999999999996	35.336	111.132
onion	1		chopped	60.0	14.01	1.65	0.15
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cider vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
beef broth	3/4	cup		12.6	0.07200000000000001	2.052	0.396
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
parsley leaf	2	tablespoons	chopped	1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.