German Potato and Apple Salad with Dairy-Free Bacon Dressing

Ingredients

• about 910 g Potatoes, boiled and cubed
• 1 large Apple, diced
• 1/4 cup Red Onion, thinly sliced
• 4 slices Dairy-Free Bacon
• 1/4 cup Apple Cider Vinegar
• 1 tablespoon Dijon Mustard
• 1 tablespoon Maple Syrup
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Parsley, chopped
• To taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the potatoes and let them cool slightly, then cut them into 2.54 cm cubes.
2. 2While the potatoes are cooking, place the 4 slices of Dairy-Free Bacon in a 25.4 cm skillet over medium heat. Cook for 8-10 minutes, turning occasionally, until the bacon is crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain and cool. Once cool, crumble the bacon into small pieces.
3. 3In a large mixing bowl, combine the about 910 g of cubed Potatoes, 1 large Apple diced into 1.27 cm pieces, and 1/4 cup Red Onion thinly sliced.
4. 4In a small bowl, whisk together the 1/4 cup Apple Cider Vinegar, 1 tablespoon Dijon Mustard, and 1 tablespoon Maple Syrup until well combined.
5. 5Slowly drizzle in the 2 tablespoons Olive Oil while whisking continuously to create the dressing. Pour this dressing over the potato, apple, and onion mixture in the large bowl and toss gently to coat everything evenly.
6. 6Add the crumbled 4 slices of Dairy-Free Bacon and 2 tablespoons Fresh Parsley, chopped, to the bowl. Toss again to distribute the bacon and parsley throughout the salad.
7. 7Season the salad with Salt and Pepper to your preference. Toss one final time to ensure the seasoning is evenly spread.
8. 8Serve the German Potato and Apple Salad warm or chilled.

Substitutions

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