Ingredients
Scale
- 2 pounds baby potatoes
- 4 strips turkey bacon
- 1 cup chicken ham, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the baby potatoes until tender, then drain and let cool.
- In a skillet, cook the turkey bacon until crispy, then chop it into pieces.
- In a large bowl, combine the diced chicken ham, red onion, and chopped parsley.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
- Once the potatoes are cool, slice them and add them to the bowl with chicken ham and onions.
- Add the dressing and mix everything together gently.
- Fold in the crispy turkey bacon and serve warm or at room temperature.
Notes
- Feel free to add more herbs for additional flavor.
- This salad is best served fresh but can be kept in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: German
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg