Lucy’s German-Style Potato Salad
Active Time: 50 minutes Total Time: 50 minutes Serves: 8
2 pounds small red new potatoes
2 teaspoons grapeseed oil
10 slices Schnucks applewood smoked bacon, cut crosswise into 1/4-inch pieces
1 large onion, finely chopped (1-1/2 cups)
1 cup chopped shallots (about 6 small)
2 cups sweet Riesling wine
2 tablespoons Schnucks apple cider vinegar
1 teaspoon Schnucks granulated sugar
1/2 teaspoon mustard seed
4 green onions, thinly sliced (about 1/4 cup)
2 tablespoons crème fraîche or sour cream
Kosher salt and freshly cracked pepper to taste
1. Preheat the oven to 450°F. Cut potatoes in half; place in large saucepot and cover with cold water. Heat to boiling over high heat; boil 1 minute. Drain potatoes and transfer to large bowl; add oil and toss to coat. Transfer potatoes to rimmed baking pan. Roast 20 to 25 minutes or until potatoes are tender.
2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. With slotted spoon, transfer bacon to paper towel-lined plate. Reserve half of the bacon drippings.
3. To same skillet with bacon drippings, add onion and shallots; cook over medium heat 5 to 10 minutes or until onions are soft and translucent. Increase heat to medium-high; add wine and cook until mixture is reduced to a syrupy consistency. Reduce heat to medium, add vinegar, sugar and mustard seed; cook 2 minutes.
4. Transfer potatoes to large bowl; add green onions, crème fraîche, salt and pepper to taste, bacon and onion mixture and toss until well combined. Serve warm or at room temperature.
Each serving: about 240 calories, 6 g total fat (2 g saturated), 15 mg cholesterol, 270 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g sugars, 7 g protein