This is a potato salad that does not have to be confined to picnic season! You can also add turnips, beets and celery root to this salad if you choose. It would be a lovely side dish to a lean slice of roast or baked chicken breast.
In a German potato salad (from southern Germany, as I understand), the mayonnaise is replaced by vinegar... and bacon, and it is served warm.
Hot German Potato & Roasted Root Salad
1 1/2 lb fingerling potatoes, washed
3 carrots, peeled and sliced
3 parsnips, peeled and sliced
1/2 red onion, coarsely chopped
2 tsp vegetable seasoning
2 tsp olive oil
1/2 cup white wine vinegar
2 Tbsp flour
4 slices Canadian bacon, sliced thin
3 Tbsp honey
2 Tbsp water
Parsley flakes (for garnish)
Preheat oven to 400 degrees. In a baking dish, combine potatoes, carrots, parsnips, and onion slices. In a bowl, mix vegetable seasoning mix and olive oil. Add oil mixture to potatoes and toss to coat. Bake for ~45 minutes, or until vegetables are cooked through.
Combine vinegar, honey, flour and water in a bowl, whisk to mix. In a skillet over medium-high heat, crisp Canadian bacon strips. Add vinegar mixture to bacon and stir continually until thickened. Remove from heat.
Add vinegar & bacon mixture onto roasted vegetables, toss to coat. Garnish with parsley flakes.
Nutrition Info per 1/2 cup: 178 calories, 4 g fat, 5 g protein, 31 g carbohydrates