Ontario asparagus brightens and enhances the classic German potato salad. Perfect alongside grilled steak, pork or chicken.
Preparation Time: 10 minutes
Cooking Time: 27 minutes
Serves: 4 to 6
Ingredients:
•3 cups (750 mL) peeled and cut into chunks Ontario Potatoes
•4 slices Ontario Bacon
•1 small Ontario Onion, finely chopped
•1/4 cup (50 mL) apple cider vinegar
•3 tbsp (45 mL) granulated sugar
•2 tbsp (25 mL) water
•1 tbsp (15 mL) grainy Dijon mustard
•1/2 tsp (2 mL) salt
•Pinch pepper
•1 lb (500 g) Ontario Asparagus, trimmed and chopped into 2-inch (10 cm) pieces
Preparation Instructions:
Place potatoes in medium pot; cover with cold water. Bring to boil, cover and cook until fork tender, 10 to 15 minutes; drain and set aside.
Meanwhile, in large deep skillet over medium-high heat, cook bacon, turning as needed, until crisp, 3 to 6 minutes. Transfer bacon to paper towel-lined plate to absorb excess fat. Chop or crumble bacon, set aside.
Pour off all but 2 tbsp (25 mL) bacon fat from skillet. . Add onion to skillet and cook over medium heat until golden, about 3 minutes. Add vinegar, sugar, water, mustard, salt and pepper and bring to boil. Add potatoes and asparagus and cook until asparagus is tender-crisp, about 3 minutes, transfer to serving platter. Top with crumbled bacon; serve warm.
Tip: Potatoes, bacon and onion dressing can be made ahead. Ten minutes before serving, finish by reheating the dressing and potatoes, then cooking the asparagus.
Nutritional Information:
1 Serving (when recipe serves 6): •Protein: 6 grams
• Fat: 7 grams
• Carbohydrate: 25 grams
• Calories: 180
• Fibre: 3 grams
• Sodium: 390 mg
– Recipe & photo courtesy of Foodland Ontario
