All about fresh, flavorful food
In the heat of the summer, potato salad is a staple with my family. We love to try new recipes on the weekends, and when we found this recipe for Parsley Potato Salad with Turkey Bacon, we couldn’t pass it up.
Amazingly enough, parsley has more vitamin C than any other culinary vegetable. It also contains substantial amounts of iron—twice as much as the superfood powerhouse spinach. And that’s not all. Parsley is a rich source for calcium, folic acid, manganese, potassium, vitamin A and antioxidants.
Raw parsley is known for its ability to cleanse the blood as well as protect against heart disease and rheumatoid arthritis. It helps to remove kidney and gallstones, it can treat ear infections, and it increases sex drive and endurance. You can reduce swelling by crushing the leaves into a poultice and applying it to the bruise. It even freshens your breath if you chew it after a meal.
So take advantage of all parsley has to offer with this delicious potato salad from Weight Watchers All Time Favorites (Wiley, 2007). I hope you enjoy it as much as I did!
This potato salad is both healthy and tasty. It is a great addition to any summer meal.
Photo by Informationgoddess29/Courtesy Flickr
Parsley Potato Salad with Turkey Bacon
• 1 1/2 pounds red potatoes, peeled, halved if large
• 4 slices turkey bacon
• Olive oil
• 1 small onion, chopped
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons white-wine vinegar
• 1 tablespoon coarse-grained mustard
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 2 tablespoons chopped fresh parsley
1. Put the potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce the heat and cook partially covered until fork-tender, about 20 minutes. When cool enough to handle, cut the potatoes into bite-sized chunks and put in large bowl.
2. Meanwhile, cook the bacon in a medium nonstick skillet until crisp. Drain on paper towels and coarsely crumble over the potatoes. Add enough olive oil to the bacon drippings to equal 2 teaspoons.
3. Heat the oil mixture in the same skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Stir in the broth, vinegar, coarse-grained mustard, sugar, paprika and mustard powder; bring to a simmer. Pour the hot dressing over the potatoes; toss gently and let stand covered until some of the dressing is absorbed, about 2 to 3 minutes. Sprinkle with the parsley and serve warm or cold.