1. Combine potatoes and stock in Rice Cooker. Cook for 25-30 minutes, until
potatoes are fork-tender. Drain but keep drained liquid.
2. While potatoes are cooking, add bacon to medium sauté pan over low heat.
Render 5-7 minutes until well-browned. Drain bacon on paper towels. Add
onion and let sauté on low-medium heat until translucent, 3-5 minutes.
3. Add apple cider vinegar, drained potato liquid, maple syrup, and black pepper
to the Rice Cooker. Cook another 5-10 minutes over low-medium heat until
mixture has thickened and is bubbling. Add potatoes and cook 1-2 minutes,
just enough to warm them up. Remove from heat and toss with chopped
bacon, parsley, and juice of 1 lemon wedge, if desired.
1 cup Yukon potatoes, chopped
1 cup low-sodium chicken or
vegetable stock
Bacon & Dressing
4 slices bacon or turkey bacon, chopped
¼ cup apple cider vinegar
¼ cup drained potato liquid (from potatoes)
2 teaspoons maple syrup
½ cup yellow onion, diced
¼ teaspoon ground black pepper
1 tablespoon parsley, chopped
1 wedge lemon (optional)
Ingredients:
German Potato salad
Directions:
Prep Time: 15-20 minutes • Cook Time: 30-35 minutes • Serves: 1-2
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