Ww German-Style Potato Salad

Name: Ww German-Style Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lbs uncooked red potatoes, unpeeled (about 14 small potatoes); 3 1/2 ounces Canadian bacon (1/4 lb); 1 tablespoon olive oil; 1 medium onion, chopped (about 1/2 cup); 2 teaspoons arrowroot; 1 tablespoon Splenda sugar substitute; 1 teaspoon table salt; 1/2 teaspoon celery seed; 1/2 teaspoon dry mustard; 1/4 teaspoon black pepper; 2/3 cup water; 1/4 cup apple cider vinegar; 1 egg, hard-boiled; 2 tablespoons fresh parsley, chopped

Submitted by Queenkungfu

"From the WW site.It says it's 2 points."Potato salad can mean so much more than just relish and mayonnaise. This German classic is bursting with flavor thanks to Canadian bacon, dry mustard, cider vinegar and egg.""

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photo by teresas

Ready In:: 45mins
Ingredients:: 14
Serves:: 8

ingredients

1 ¹⁄₂ lbs uncooked red potatoes, unpeeled (about 14 small potatoes)
3 ¹⁄₂ ounces Canadian bacon (1/4 lb)
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 teaspoons arrowroot
1 tablespoon Splenda sugar substitute
1 teaspoon table salt
¹⁄₂ teaspoon celery seed
¹⁄₂ teaspoon dry mustard
¹⁄₄ teaspoon black pepper
²⁄₃ cup water
¹⁄₄ cup apple cider vinegar
1 egg, hard-boiled
2 tablespoons fresh parsley, chopped

directions

Place potatoes in a large saucepan; add enough water to cover potatoes.
Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
Add oil to pan and cook over medium heat until sizzling.
Add onion and cook until tender, about 5 minutes.
Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute.
Stir in potatoes and bacon; toss to mix.
Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
Transfer to a serving bowl and garnish with egg and parsley.
Yields about 1/2 cup per serving.

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Reviews

Excellent potato salad!! This is real close to the recipe I normally use. Mine is served cold with a lot of oil in it. DH who is German was really impressed with this dish. I did omit the egg and parsley, didn't think it was needed. I also use flour in place of the arrowroot (didn't have). This a keeper. Great! WW dish. Thanks queenkungfu for posting.

teresas

Tweaks

Excellent potato salad!! This is real close to the recipe I normally use. Mine is served cold with a lot of oil in it. DH who is German was really impressed with this dish. I did omit the egg and parsley, didn't think it was needed. I also use flour in place of the arrowroot (didn't have). This a keeper. Great! WW dish. Thanks queenkungfu for posting.

teresas