German Potato Salad
Make this warm potato salad in minutes!
2 cans (14.5 oz. each) Del Monte® Vegetable & Bean Blends Country Style
6 strips bacon (about 4 oz.)
1 cup thinly sliced celery
3 Tbsp. cider vinegar
1 tsp. sugar
2 Tbsp. chopped fresh parsley
Drain vegetables, reserving 1/4 cup liquid.
Cook bacon until crisp in a large skillet over medium heat. Remove bacon and crumble; set aside. Drain all but 1/4 cup bacon drippings.
Add celery, vinegar and sugar to drippings in skillet; cook 30 seconds over medium heat. Add vegetables and reserved liquid and heat through, stirring gently. Stir in bacon and parsley. Serve warm or at room temperature.
NOTE: Recipe may be doubled.