Tangy tater salad

Discover a delectable blend of tangy flavors in this tantalizing tater salad – a delightful play of textures and tastes that will tantalize your tastebuds.

Ingredients:

• 1810g red potatoes, washed and cut into 2-inch cubes
• Kosher salt
• 6 strips bacon, chopped
• 2 cloves garlic, minced
• 3 scallions, chopped
• 3 tablespoons chopped pickled jalapenos
• 1/2 teaspoon Hungarian paprika
• Freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup sugar
• 1/2 cup white wine vinegar

Instructions:

1. Place the potatoes in a large pot and add enough water to cover them by 2 inches. Season with salt and bring to a boil over medium heat. Reduce the heat and let the potatoes simmer until they are tender, approximately 15 minutes. Drain the potatoes, saving 1 cup of the cooking water in a separate bowl. Put the pot back on the stovetop and heat over medium-high. Cook the bacon until it is crispy, then transfer to a plate lined with paper towels.
2. Carefully leave only 3 tablespoons of bacon fat in the pot and return it to the heat. Add the garlic, scallions, jalapenos, paprika, salt, and freshly ground black pepper to the pot. Cook over medium heat until the scallions and jalapenos soften, around 3 minutes. Mix in the flour, ensuring the vegetables are coated evenly for about 2 minutes. Add the sugar, vinegar, and the saved 1 cup of water. Bring to a boil, then reduce the heat and simmer until the mixture thickens and reduces slightly, for about 3 minutes. Fold in the cooked potatoes and crispy bacon. Transfer to a serving dish and enjoy.

Summary:

• Calories: 2244 kcal
• Fat: 68 g
• Protein: 61 g
• Carbs: 356 g
• Potassium: 8914 mg
• Magnesium: 451 mg