German Potato Salad
Whoa, I’m getting fancy. Look at this new photo I’ve got for you, all ready to pin to Pinterest! I’ve learned so much this past month about effective blogging from a Facebook group called “Start a Money Making Blog”, hosted by a husband and wife team (Pete and Heather Reese) of It’s a Lovely Life. The group mentioned an app called Canva which helped me create not only this pretty picture but my logo as well. All for free! If you’re a blogger as well, I highly recommend downloading this free app. It’s so useful! Now, if I could only figure out what’s wrong with my email subscription widget!
This is the last German salad recipe I made this past week. What can I say, I was on a German food kick! Next week, my theme will be insulin resistance. I’ll talk a bit about what insulin resistance is, how I’m affected by it (with my PCOS), and ways to manage it. Along with, of course, recipes catered to those with insulin resistance. A Paleo, Whole 30, or Keto diet are great ways to manage insulin resistance and I’ve had incredible success since going Paleo 9 months ago.
I didn’t need to modify this recipe much from the original. My parents’ neighbors shared this recipe with me last weekend. We tried out a German restaurant with them, which is what got me on a German food kick! I followed her instructions, which the exception of substituting coconut sugar in place of white. I don’t use refined sugars and don’t even have them in the house so I’m not tempted. 😃 This salad is great for meal prep and will last easily 3-4 days in the frig. I ate it with Teton Waters sausage for lunch 3 times in the last week! Feel free it substitute white sweet potatoes in place of the russet if you’re avoiding regular potatoes!
- 2 lbs russet potatoes, peeled
- 1 large onion, minced
- 12 oz bacon
- 3 T coconut sugar
- 1 cup water
- 1/4 cup apple cider vinegar
- 2 tsp tapioca starch
- Salt and pepper, to taste
- Parsley, for decoration
- Boil potatoes until for tender, about 15-20 minutes. Drain and cool then slice thin. Set aside.
- In a large skillet, fry bacon until crispy. Remove from pan and chop into piece. Set aside.
- In pan with bacon grease over medium heat, add onions and fry until golden brown.
- Stir in tapioca starch and fry another minute.
- Add in water, vinegar, and sugar. Simmer until slightly thickened, stirring constantly. Remove from heat and pour over potatoes. Add bacon back in and stir to combine.
- Add salt and pepper to your liking and sprinkle with parsley. Serve room temperature.