Prep 30 mins
Cook 15 mins
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."
- 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
- 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.
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.