Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
- 1.5 pounds (~10 small) Yukon Gold Potatoes
- 6 cups salt water
- ½ onion, diced
- ½ cup vegetable broth
- 1 tsp Dijon mustard
- ⅓ cup crumbled cooked turkey bacon
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- ½ cup NatureBox Sour Cream & Onion Almonds www.naturebox.com
- Freshly chopped chives for garnish
- Bring a large pot of salt water to boil.
- Add the unpeeled potatoes and boil for about 25 minutes (a fork should pierce the potatoes easily when done).
- Drain the water and let the potatoes cool for 10 minutes.
- Peel and cube the potatoes, then add them to a large mixing bowl.
- Heat the vegetable broth in a small pot over medium heat until it starts to boil.
- Remove from heat and pour over the potatoes (they will soak up the broth).
- Add the onion, mustard, bacon, vinegar, oil, salt, and pepper. Mix well.
- Add the NatureBox Sour Cream & Onion Almonds and toss well.
- Chill for at least 30 minutes before serving.
- Garnish with freshly chopped chives.
Makes 6 cups
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/german-potato-salad/
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