Ww German-Style Potato Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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.
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