Wednesday, June 3, 2015

Whole30 Approved German Potato Salad

It has been so long since my last post!  Even longer since I've posted a recipe.  I got pretty carried away doing the Whole30.  I wasn't really making any "recipes" so I took a little break from blogging.  I would just roast a lot of vegetables and meats and eat things that weren't very pretty.  So why bother posting?  But here is my first Whole30 approved recipe!  I know German Potato Salad doesn't sound like something that would be approved to eat on Whole30, but it is!  It's probably not the healthiest choice because of the bacon, but nonetheless it is indeed Whole30 compliant.  This is a great recipe that will make you feel like you aren't on a diet.  Even though Whole30 isn't a "diet"!!  Here's how to make it:


What you'll need:

2 lbs. potatoes,  I used baby Yukon gold
4 strips of bacon, cut in lardons, I used Maverick which is Whole30 approved
1 onion, sliced thin
4 cloves of garlic, minced
2/3 cup red wine vinegar, or more depending on your taste
1/4 cup fresh parsley, chopped
2 scallions, sliced thin
Salt, to taste
Black pepper, to taste

Depending on the size of your potatoes, cut them in half or in quarters if they are really big.  Put them in a large pot and cover with water.  Add a generoussss amount of salt and bring to a boil.  Once boiling, let them go until they are easy to pierce with a fork.  Drain and set aside.

While the potatoes are boiling, cook the bacon in a large skillet over medium high heat until very crisp.  Remove with a slotted spoon and set aside on a paper towel to drain. 

To the bacon fat, add the onion.  Cook until the onion starts to soften, then add the garlic.  Cook the garlic a minute then add the potatoes.  Toss to get the potatoes coated nicely in the bacon fat.  Add the red wine vinegar and cook over low heat until the potatoes have absorbed the vinegar.

Season with salt and pepper to your liking and garnish with fresh parsley, scallions and crispy bacon. 

Serve hot!!

No comments:

Post a Comment