I LOVE potato salad. Cold potato salad. And entering the summer months, I've had a hankering for such a salad. Especially German. With bacon.
I talked a little bit about potatoes in a previous post
and the primal vs not primal debate, though one interesting thing that I wanted to point out is that according to recent studies, boiled red potatoes eaten cold had a score (glycemic) of 56
, but boiled red potatoes eaten hot had a score of 89
. Hmm... interesting. Cold potato salad anyone? (You can read more about the glycemic levels of potatoes here
I would consider this recipe primal, you let me know what you think. It has a bit more ingredients than I prefer but I was still pleasantly surprised with the turn-out.
German Potato Salad:
1 lb red fingerling potatoes (boil the night before and refrigerate)
6 slices of bacon (natural, nitrate and antibiotic free) - reserve 2 tbls of grease
2 tbls bacon grease
2 scrapes of fresh chive (thinly chopped)
1/4 tsp fresh dill (very thinly chopped)
1/2 tsp sea salt
Dash of ground pepper
1/2 cup apple cider vinegar
2 tbls extra virgin olive oil
2 tbls coconut yogurt (I used vanilla but you could use plain)
1 tbls organic yellow mustard
2 tbls potato starch
1 tbls lemon juice
The night or at least six hours ahead of time, boil the potatoes, strain and place in the refrigerator. Cut the potatoes into small cubes and place in a medium sized bowl. Cook the bacon until crisp and set aside on some paper towel, reserving some of the grease.
In a small bowl, mix together the chives, dill, olive oil, apple cider vinegar and lemon juice. Pour over the potatoes and give it a stir. Add in the salt, ground pepper, potato starch, mustard and coconut yogurt, mixing well. Break the bacon into small pieces and add the bacon and two tablespoons of bacon grease into the salad. Give it a healthy stir and place in the fridge until you are ready to serve.
Pair with anything your heart desires - for breakfast, lunch or dinner ;)
|German Potato Salad paired w/ Baked Cod, Butter Lettuce &Capers|
Serves ~ 3-4 people.