German-style Potato Salad

In a few days, we'll be celebrating our nation's birthday. In addition to blatant displays of patriotism and fireworks in the air, a large amount of tube meat, desserts and side salads will be on display across the country. I plan to spend the ridiculous heat at a few cookouts and at a Nationals game. I'll be making dishes for those events later this week, but for now, here is a lighter version of a traditional German-style potato salad which you might like to make for your festivities this week. There are all sorts of potato salads out there, but I tend to like the vinegar-based types. Plus with the heat (we're expecting 97 degrees in DC for the 4th) I feel a bit more comfortable avoiding mayo.

Now, this is a Cooking Light recipe and it uses minimal fat to cook, keeping the calories and fat levels down. However, this recipe says it serves 6. And I call bullshit on that. I think what they say is 6 people, is more like 3-4 friends of mine. So adjust accordingly.

German-style Potato Salad (serves 6...toddlers)

Ingredients:

• 3/4 lb fingerling potatoes (I used red potatoes)
• 2 slices center-cut bacon
• 1 TB olive oil
• 2 tsp brown sugar
• 1 tsp minced garlic
• 2 tsp Dijon mustard
• 3 TB cider vinegar
• 1/4 tsp freshly ground black pepper
• 1/8 tsp kosher salt
• 1/3 cup sliced green onions

Directions:

Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

Cook bacon over medium-high until crisp; crumble. Add olive oil to drippings in pan. ­Return pan to medium-high. Add brown sugar, minced garlic, and Dijon; cook 1 minute. Add vinegar; bring to a boil. Remove from heat; stir in pepper and salt. Combine sugar mixture, potatoes, and green onions. Top with bacon and mix.