German Potato Salad

German Potato Salad: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 1/4 pounds (565 g) small baby Yukon gold potatoes, unpeeled and quartered

3 slices nitrate-free turkey bacon

1/3 cup (55 g) chopped Vidalia onion

1 tablespoon (13 g) Sucanat, sugar, or xylitol

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1/2 cup (120 ml) plus 1 tablespoon (15 ml) low-sodium vegetable broth (or water), divided

1/4 cup (60 ml) apple cider vinegar

1 teaspoon kudzu

1 teaspoon mustard seed

3 hard-boiled eggs, peeled and chopped

1/3 cup (33 g) sliced scallion, optional

Cooking Instructions:

In a large saucepan, add the potatoes and enough water to generously cover them. Bring to a boil over high heat, lower the heat, partially cover, and simmer for about 15 minutes, or until the potatoes are fork-tender. Drain.

While the potatoes are cooking, in a large Dutch oven, cook the turkey bacon over medium heat until crisp. Remove the bacon and set on paper towels to drain.

Add the onion to the hot pan and cook in the oil left by the bacon for 4 to 5 minutes, until softened but not browned. Stir in the Sucanat, salt, pepper, 1/2 cup (120 ml) of the broth, and vinegar until well combined. Increase the heat to medium-high and simmer for about 3 minutes.

While the vinegar mixture is simmering, in a small cup stir the kudzu into the remaining 1 tablespoon (15 ml) broth until dissolved. Pour the kudzu mixture into the vinegar mixture and simmer for 1 minute, or until slightly thickened. Reduce the heat to medium-low and crumble the bacon strips into the mixture. Fold in the potatoes and heat for 2 to 3 minutes, until warm throughout.

Gently fold in the mustard seed, eggs, and scallion. Adjust the seasonings if necessary and serve warm.