Keto Kartoffelsalat (German Potato Salad)

Ingredients

• 1 lb Radishes
• 4 slices Bacon
• 1/4 medium Onion
• 3 tbsp White Wine Vinegar
• 2 tbsp Olive Oil
• 1 tbsp Dijon Mustard
• 1 tsp Erythritol
• 2 tbsp Fresh Parsley
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Place the 1 lb radishes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 10 to 15 minutes, or until the radishes are tender when pierced with a fork. Drain the radishes and let them cool slightly for about 5 minutes.
2. 2While the radishes are cooling, place the 4 slices of bacon in a 10-inch skillet over medium heat. Cook for 8 to 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. Once cool enough to handle, crumble the bacon into small pieces. Carefully pour out and reserve 1 tablespoon of the bacon fat from the skillet, discarding the rest.
3. 3Cut the slightly cooled radishes into 1/2-inch thick slices or quarters, depending on their size, and place them in a large bowl. Add the crumbled bacon and the 1/4 medium onion, which should be finely diced.
4. 4In a small bowl, whisk together the 3 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon erythritol, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
5. 5Pour the dressing over the radish and bacon mixture in the large bowl. Add the reserved 1 tablespoon of bacon fat. Toss everything gently to coat evenly.
6. 6Stir in the 2 tablespoons of fresh parsley.
7. 7Serve the Keto Kartoffelsalat warm or chilled.

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