Description
Enjoy this vibrant Hot Potato Salad recipe featuring tender red potatoes and tangy dressing. Serve warm for maximum flavor—try it today!
Ingredients
Scale
- 2 pounds small red potatoes (halved or quartered if large)
- 1 tablespoon salt
- ½ cup low sodium chicken broth
- ½ cup apple cider vinegar
- 1 ½ tablespoons whole grain mustard
- 1 tablespoon sugar
- ½ large yellow onion (minced)
- 3 cloves garlic (minced)
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 3 tablespoons chopped fresh herbs (parsley, dill, chives)
Instructions
- Boil the halved red potatoes in salted water until tender (about 15-20 minutes). Drain and set aside.
- In a skillet, cook turkey bacon strips over medium heat until crispy. Remove from skillet but retain drippings.
- Sauté minced onion in the same skillet for about 3 minutes until translucent; add minced garlic and cook for an additional minute.
- Pour in chicken broth and apple cider vinegar, then stir in mustard, sugar, pepper, salt, and paprika. Simmer for about 5 minutes.
- Toss the boiled potatoes in the dressing while hot. Stir in crispy turkey bacon and fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 220
- Sugar: 2g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg