Hello -
Comfort Food! Warm German Potato Salad
Here's a warm and comforting recipe for a blustery spring day! German Potato Salad is an old-fashioned favorite that I've given a digestion-friendly twist.
Potatoes are a wonderful soluble fiber staple, and small waxy red-skinned or Yukon gold potatoes work beautifully in this dish. Because their skin is so thin you can leave these potatoes unpeeled, which will safely add some insoluble fiber. The tangy sweet-and-sour notes of the salad come from cider vinegar with just a dash of sugar. The addition of paprika (use smoked paprika if you have it) and celery seed adds a dash of color as well as spice.
The traditional smoky flavor of German Potato Salad comes from bacon. In this version, the high fat pork - a huge trigger for IBS upsets - is replaced with low fat veggie or turkey bacon. If you've never tried these bacon alternatives you're in for a wonderful surprise. You can lose the fat but keep all the delicious taste. If you've been craving a traditional deli salad, this dish is just the ticket. Enjoy!
4-6 Servings
8 medium potatoes (thin-skinned and waxy, not Russets)
6 oz. Fakin Bacon (smoked tempeh) OR any low fat turkey or veggie bacon, diced
1/4 C diced sweet white onion OR 1/4 C diced celery
2 T olive oil
1/4 C water
3/4 C cider vinegar
1 1/2 t sugar
1/2 t salt
1/2 t paprika (smoked paprika if you have it)
1/2 t dry mustard
1/2 t celery seed
1/4 C thinly sliced fresh or dried chives
Boil potatoes till tender, and slice into 1" chunks while hot. Set aside. In a medium skillet over medium high heat, fry "bacon" and onion in oil until "bacon" is crispy and onion is golden. Add all remaining ingredients except chives and potatoes to skillet and stir well. Pour skillet mixture over hot potatoes and fold gently but well. Top with chives and serve warm.
Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
Comfort Food! Warm German Potato Salad
Here's a warm and comforting recipe for a blustery spring day! German Potato Salad is an old-fashioned favorite that I've given a digestion-friendly twist.
Potatoes are a wonderful soluble fiber staple, and small waxy red-skinned or Yukon gold potatoes work beautifully in this dish. Because their skin is so thin you can leave these potatoes unpeeled, which will safely add some insoluble fiber. The tangy sweet-and-sour notes of the salad come from cider vinegar with just a dash of sugar. The addition of paprika (use smoked paprika if you have it) and celery seed adds a dash of color as well as spice.
The traditional smoky flavor of German Potato Salad comes from bacon. In this version, the high fat pork - a huge trigger for IBS upsets - is replaced with low fat veggie or turkey bacon. If you've never tried these bacon alternatives you're in for a wonderful surprise. You can lose the fat but keep all the delicious taste. If you've been craving a traditional deli salad, this dish is just the ticket. Enjoy!
4-6 Servings
8 medium potatoes (thin-skinned and waxy, not Russets)
6 oz. Fakin Bacon (smoked tempeh) OR any low fat turkey or veggie bacon, diced
1/4 C diced sweet white onion OR 1/4 C diced celery
2 T olive oil
1/4 C water
3/4 C cider vinegar
1 1/2 t sugar
1/2 t salt
1/2 t paprika (smoked paprika if you have it)
1/2 t dry mustard
1/2 t celery seed
1/4 C thinly sliced fresh or dried chives
Boil potatoes till tender, and slice into 1" chunks while hot. Set aside. In a medium skillet over medium high heat, fry "bacon" and onion in oil until "bacon" is crispy and onion is golden. Add all remaining ingredients except chives and potatoes to skillet and stir well. Pour skillet mixture over hot potatoes and fold gently but well. Top with chives and serve warm.
Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
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