POTATO SALAD WITH WARM BACON DRESSING
for Dr. Flank ‘N’ Stein's Monster, page 188
2 POUNDS RED POTATOES, CUT INTO LARGE CHUNKS
2 STRIPS BACON, CHOPPED
1 SMALL RED ONION, CHOPPED
1 CLOVE GARLIC, CHOPPED
3 TABLESPOONS CIDER VINEGAR
3 TABLESPOONS APPLE JUICE
1 TABLESPOON STONE-GROUND MUSTARD
¼ CUP CHOPPED PARSLEY
1/8 TEASPOONSALT
1. Set a vegetable steamer in a medium saucepan. Fill with water to just below the steamer. Place the
potatoes on the steamer. Cover and bring to a boil over high heat. Reduce the heat to medium high.
Cook for 15 to 20 minutes, or until tender. Transfer to a large bowl and allow to cool for 10 minutes.
2. Meanwhile, in a medium nonstick skillet set over medium heat, cook the bacon for 3 minutes. Add
the onion and garlic. Cook, stirring, for 3 minutes, or until the onion is soft and the bacon is crisp.
Reduce the heat to low. Add the vinegar, apple juice, mustard, parsley, and salt. Cook for 2 minutes,
or until heated through. Pour over the potatoes. Toss to evenly coat.
Makes 6 servings.
Per serving: 129 calories, 4 g protein, 27 g carbohydrates, 1 g fat (0.5 g saturated), 141 mg sodium,
3 g fiber