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German potato salad

Ingredients

• German Potato Salad with Bacon and Herbs (AIP – dairy-free, egg-free, nightshade-free)
• Recipe By: Nourish Cookbook
• Serving Size: 8
• Yield: 8 servings
• Ingredients:
• - 2 lb. white sweet potatoes
• - 2 tsp. salt
• - 1/4 cup white wine vinegar
• - 4 strips bacon
• - 2 tbsp bacon fat
• - 2 tbsp olive oil
• - 2 tbsp apple cider vinegar
• - 1/2 cup diced red onion
• - 1/4 cup finely chopped celery
• - 2 tbsp chopped chives
• - 2 tbsp minced flat-leaf parsley
• - 2 tbsp minced dill leaves
• Directions:
• 1. Peel the sweet potatoes and chop them into bite-size pieces, about 1/2-inch each. Add the sweet potato chunks and salt to a saucepan and cover with water. Bring to a boil, then reduce the heat to an even simmer and cook until the potatoes are just tender, about 8 minutes. Drain the sweet potato and let it sit in the colander for a few minutes to let off steam.
• 2. Toss the hot sweet potato pieces in a bowl with the white wine vinegar. Let the potatoes marinate in and absorb the vinegar while they cool. While the potatoes are cooling, heat a skillet and fry the bacon until crispy. Transfer the bacon to a plate to cool and reserve 2 tablespoons of the bacon fat for later.
• 3. Add the bacon fat, olive oil and apple cider vinegar to the bowl and toss the sweet potato to coat. Add the red onion, celery, chives, parsley, and dill leaves. Toss again to combine. Chop the bacon finely and sprinkle over the top of the salad before serving.
• Notes:
• The salad will keep for several days in the fridge, but will need to be redressed with a little more olive oil as the potatoes will absorb the dressing over time.
• If using dried herbs, use 1/2 the amount the recipe is calling for because the recipe is specifying fresh herbs.

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