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Lemon Butter Chicken
March 28, 2018
Asparagus with Lemon Vinegraitte
March 28, 2018

German Potato Salad

Serves:  6

    1. 2.5 lbs potato (red or russet)
    2. 6 pieces of bacon
    3. 1/3 cup apple cider vinegar
    4. 1 Tablespoon dijon mustard
    5. 1/2 teaspoon salt
    6. 1/2 teaspoon pepper
    7. 1 Tablespoon garlic, minced
    8. 3 Tablespoon rosemary, chopped
    9. 1/4 cup olive oil
    10. 2 Tablespoon green onions, chopped
  1. Scrub the potatoes well. Place in a large pot and add water just to cover. Heat to a boil, and then reduce heat and simmer for 20-25 minutes or until the potatoes are tender when punctured with a fork.
  2. Drain the water, and cube the potatoes into approximately equal size.
  3. Meanwhile in a nonstick skillet, cook the bacon over medium heat, flipping occasionally, until crispy. Remove bacon onto a plate with a paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.
  4. Add the vinegar, dijon, salt and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
  5. In a large bowl mix the cubed potatoes, crumbled cooked bacon, bacon dressing, rosemary, olive oil and green onions. Serve hot or cold.

Author:  Bravo For Paleo

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