This classic German Potato Salad recipe gets an upgrade with the robust flavor of McCormick® Perfect Pinch® Salad Supreme Seasoning. Served warm, every bite of this homemade potato salad is loaded with tender cooked potatoes, savory bacon, and the perfect balance of ...
Read More
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20m
PREP TIME
30m
COOK TIME
147
CALORIES
11
INGREDIENTS
This classic German Potato Salad recipe gets an upgrade with the robust flavor of McCormick® Perfect Pinch® Salad Supreme Seasoning. Served warm, every bite of this homemade potato salad is loaded with tender cooked potatoes, savory bacon, and the perfect balance of ...
Read More
Read Less
20m
PREP TIME
30m
COOK TIME
147
CALORIES
11
INGREDIENTS
Ingredients 7 (3/4 cup) Servings
- 6 slices bacon, chopped
- 3 cups water
- 2 pounds small red potatoes, sliced 1/4-inch thick
- 2 tablespoons sugar
- 1 1/4 teaspoons salt, divided
- 1 teaspoon McCormick® Onion Powder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 3 tablespoons cider vinegar
- 2 tablespoons French's® Stone Ground Dijon Mustard
- 2 teaspoons McCormick® Perfect Pinch® Gluten Free Salad Supreme Seasoning
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS
- 1 Cook bacon in large skillet on medium heat about 6 minutes or until crispy. Remove with slotted spoon to paper towel-lined plate. Drain bacon drippings from skillet into 1-cup heat-safe measuring cup or bowl. Set aside to cool slightly.
- 2 Place water, potatoes, sugar, 1 teaspoon of the salt, onion powder and pepper in same skillet. Bring to boil on high heat. Cook about 14 minutes, stirring frequently, just until potatoes are tender. Cook 3 to 5 minutes longer, until most of the water has evaporated. Transfer potato mixture to large serving bowl.
- 3 Add vinegar, mustard, Salad Supreme, remaining 1/4 teaspoon salt and parsley to measuring cup with reserved bacon drippings. Whisk until well blended.
- 4 Pour dressing over potatoes, tossing gently to mix. Let stand 15 minutes. Add bacon, mix just until potatoes are creamy and slightly broken down. Serve warm.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Cook bacon in large skillet on medium heat about 6 minutes or until crispy. Remove with slotted spoon to paper towel-lined plate. Drain bacon drippings from skillet into 1-cup heat-safe measuring cup or bowl. Set aside to cool slightly.
- 2 Place water, potatoes, sugar, 1 teaspoon of the salt, onion powder and pepper in same skillet. Bring to boil on high heat. Cook about 14 minutes, stirring frequently, just until potatoes are tender. Cook 3 to 5 minutes longer, until most of the water has evaporated. Transfer potato mixture to large serving bowl.
- 3 Add vinegar, mustard, Salad Supreme, remaining 1/4 teaspoon salt and parsley to measuring cup with reserved bacon drippings. Whisk until well blended.
- 4 Pour dressing over potatoes, tossing gently to mix. Let stand 15 minutes. Add bacon, mix just until potatoes are creamy and slightly broken down. Serve warm.
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