German potato salad

By Shivani

Ingredients

• 2 lbs Yukon Gold potatoes
• (about 6 potatoes)
• 1 tbsp caraway seeds
• 12 thick slices bacon
• 2 stalks celery, fi nely sliced
• 1 onion, fi nely chopped
• 1/2 cup diced dill pickles
• 1/3 cup chopped fresh Italian parsley
• 1/2 cup Western Family cider vinegar
• 1/4 cup Western Family light mayonnaise
• 3 tbsp Longo’s extra virgin olive oil

Preparation

Step 1

Bring potatoes to boil with caraway seeds in large
pot of salted water. Boil for about 20 minutes or until
tender. Drain in fi ne mesh sieve and let cool slightly.
Slice into 1/2 inch thick slices and place in a large
bowl.

Meanwhile, cook bacon in large skillet for about
8 minutes or until crisp. Remove bacon to paper
towel lined plate and set aside.

Add celery, onion, pickles and parsley to potatoes.
In another bowl, whisk together vinegar, mayonnaise
and oil. Pour over potatoes and fold gently to
coat. Chop bacon and sprinkle on top. Cover and
refrigerate for at least 2 hours or for up to 2 days.
Bring to room temperature before serving.