Warm German Potato Salad
Courtesy of California Raisin Marketing Board 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time • Grilled pork tenderloin or German sausage| Ingredients |
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| Dressing: |
| 1/2 c. chicken stock |
| 2 Tbsp. sherry wine vinegar |
| 1/4 c. extra virgin olive oil |
| 1/2 med. red onion, thinly sliced |
| 1/2 c. California raisins |
| Kosher or sea salt and freshly ground black pepper |
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| Salad: |
| 1 lb. small red new potatoes, sliced into rounds 1/4-inch thick |
| 1/2 c. crumbled, crisp-cooked bacon |
| 1 Tbsp. chopped Italian parsley |
| Kosher or sea salt and freshly ground black pepper |
Directions:
Dressing:
1. Combine all dressing ingredients in a small saucepan. Set aside.
Salad:
1. Bring potatoes to a boil in salted water to cover. Cook until potato slices are just tender. Drain and place in a mixing bowl.
2. Over high heat, bring the dressing to a boil. Immediately, pour over cooked potatoes and gently fold in the bacon and parsley. Adjust the seasonings and serve hot.
Chef's Notes: Serve this classic with grilled pork tenderloin or German sausages. Serve it hot. To reheat, cover with foil and bake in a low oven at 300°F.
Visit www.loveyourraisins.com/recipes/ for More Raisin Recipes
Nutrition:
Calories: 370; Total Fat: 21g; Saturated Fat: 2g; Cholesterol: 15mg; Total Carbs: 31g; Fiber: 3g; Protein: 13g; Sodium: 670mg;