Ww German-Style Potato Salad

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."

• Ready In: 45 mins
• 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

1. Place potatoes in a large saucepan; add enough water to cover potatoes.
2. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
3. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
4. Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
5. Add oil to pan and cook over medium heat until sizzling.
6. Add onion and cook until tender, about 5 minutes.
7. 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.
8. Stir in potatoes and bacon; toss to mix.
9. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
10. Transfer to a serving bowl and garnish with egg and parsley.
11. Yields about 1/2 cup per serving.