Enjoy crispy bacon, chopped onions, fresh parsley and everything else that makes this recipe for German Potato Salad with Peas a real winner.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/2 cup chopped onions
1 Tbsp. flour
1 Tbsp. sugar
1/2 tsp. caraway seed
1 cup frozen peas
2/3 cup water
1/4 cup HEINZ Distilled White Vinegar
3 red potatoes (1 lb.), cooked, sliced
1/4 cup chopped fresh parsley
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Blend in flour, sugar and caraway seed. Stir in peas, water and vinegar. Bring to boil; cook on medium heat 5 min. or until thickened, stirring occasionally.
Pour over potatoes in large bowl; mix lightly. Stir in parsley and bacon. Serve warm.
For Skinless Potatoes
Slightly cool cooked potatoes before slicing.
Prepare using HEINZ Apple Cider Vinegar.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.