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Warm Potato Salad with Bacon-Mustard Dressing

:  November/December 2011

Your rating: None Average: 4.4 (7 votes)

This updated take on German potato salad is a sophisticated addition to any holiday spread. Granny Smith apples are a good choice, as they hold their shape when roasted.


Warm Potato Salad with Bacon-Mustard Dressing Recipe

Makes: 10 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | Low sodium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 pounds fingerling potatoes, cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh rosemary
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 medium onion, cut into 1/4-inch-thick slices
  • 2 medium Granny Smith apples, peeled and thinly sliced
  • 3 slices center-cut bacon
  • 1/4 cup cider vinegar
  • 2 tablespoons whole-grain mustard

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Preparation

  1. Preheat oven to 450°F. Coat a large roasting pan with cooking spray.
  2. Toss potatoes, oil, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pep per in the pan. Arrange cut-side down; roast for 10 minutes. Scatter onion on top (do not stir); cook until the potatoes are golden brown on the bottom, 10 to 15 minutes more. Stir in apples; cook until tender but still hold their shape, about 5 minutes more.
  3. Meanwhile, cook bacon in a large skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on a paper-towel-lined plate; crumble. Off the heat, whisk vinegar, mustard and the remaining 1/4 teaspoon each salt and pepper into the drippings in the pan, scraping up any browned bits.
  4. Drizzle the apples and vegetables with the dressing, sprinkle with bacon and stir to coat. Serve hot or room temperature.

Nutrition

Per serving: 129 calories; 4 g fat ( 1 g sat , 3 g mono ); 2 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 306 mg sodium; 450 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 fruit, 1 fat


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Recipe Categories

Style/Theme
Entertaining, casual
Makeover
Budget
Comfort foods
Ease of Preparation
Easy
Type of Dish
Salad, side/appetizer
Side dish, vegetable
Total Time
45 minutes or less
Servings
8 or more
Ethnic/Regional
German
Preparation/ Technique
Roast
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Christmas
Easter
Thanksgiving
Publication
November/December 2011
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