Warm Potato Salad with Bacon-Mustard Dressing
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.
Yield: 10 servings, about 3/4 cup each
Active Time: 40
Total Time: 40
- 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
- Preheat oven to 450°F. Coat a large roasting pan with cooking spray.
- 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.
- 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.
- Drizzle the apples and vegetables with the dressing, sprinkle with bacon and stir to coat. Serve hot or room temperature.
Nutrition Bonus: Vitamin C (35% daily value).
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fruit, 1 fat