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Bavarian crunch potato salad.

2 pounds thin-skinned potatoes, scrubbed 1/2 cup unflavored nonfat yogurt or reduced-calorie mayonnaise 1/2 cup cider vinegar 1 teaspoon caraway seed 2 large (about 1 1/4 lb. total) red apples 1/2 pound bacon, cooked, drained, and crumbled 2 cups shredded green cabbage 1/2 cup chopped green onions Whole green onions, ends trimmed (optional) Salt

In a 5- to 6-quart pan, combine potatoes with water to cover. Cover pan and bring water to boil on high heat; simmer until potatoes are tender when pierced, 30 to 40 minutes, depending upon size. Drain potatoes; let stand until cool, then cut into 1-inch cubes.

Meanwhile, in a large bowl, combine yogurt, vinegar, and caraway. Core apples and cut into 1/2-inch chunks into bowl; mix. Add potatoes, all but 2 tablespoons of the bacon, cabbage, and chopped onions; mix gently. Mound salad onto a platter, top with remaining bacon and whole green onions; add salt to taste. Makes about 11 cups, 9 to 11 servings.

Per serving: 140 cal. (21 percent from fat); 4.3 g protein; 3.2 g fat (1 g sat.); 25 g carbo.; 109 mg sodium; 5.1 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Vog, Sally
Publication:Sunset
Article Type:Column
Date:May 1, 1993
Words:196
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