German Potato Salad
Mini Rice Cooker with Keep Warm
$24.99
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Ingredients
1 cup Yukon potatoes, chopped
1 cup low-sodium chicken or vegetable stock
Bacon & Dressing:
4 slices bacon or turkey bacon, chopped
¼ cup apple cider vinegar
¼ cup drained potato liquid (from potatoes)
2 teaspoons maple syrup
½ cup yellow onion, diced
¼ teaspoon ground black pepper
1 tablespoon parsley, chopped
1 wedge lemon (optional)
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Instructions
In the Rice Cooker, add potatoes and stock to the Removable Pot. Cover and cook for 25-30 minutes (a little more than one cooking cycle), until potatoes are fork-tender. Drain and reserve drained liquid.
While potatoes are cooking, add bacon to a sauté pan on the stovetop and cook over low heat. Cook for 5-7 minutes, until well-browned. Remove to a paper towel-lined plate to drain. Add onion to pan and let sauté on low-medium heat until translucent, 3-5 minutes.
In sauté pan, add apple cider vinegar, drained potato liquid, maple syrup, and black pepper. Cook another 5-10 minutes over low-medium heat until mixture has thickened and is bubbling. Add potatoes and cook 1-2 minutes to warm.
Remove from heat and toss with chopped bacon, parsley, and juice of 1 lemon wedge, if desired. Move to fridge to chill.
Serve chilled and enjoy this BBQ favorite!
