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New German Potato Salad

Another Salad? The women at ENH asked me to post my version of German Potato Salad.



I based this on a Weight Watcher recipe. I had to give it a flavor boost, and now it taste a lot like my Grandmother's version. My friends and family really like this and can hardly believe how great it taste with so few points!



2 pounds uncooked yukon gold potatoes, unpeeled & 1/4 inch sliced
4 slices turkey-bacon, chopped
1 tsp canola oil
1 medium onion(s), chopped (about 1/2 cup)
2 tsp cornstarch
1 Tbsp SPLENDA
1 1/2 tsp table salt
1/2 tsp celery seed
1/2 tsp dry mustard
1/2 tsp black pepper
2/3 cup water
1/2 cup apple cider vinegar
2 Tbsp parsley, chopped


  1. 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 (tender but not falling apart). Drain potatoes and allow to cool; set aside.

  2. Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.

  3. Add oil to non stick pan and cook over medium heat until hot. Add onion and cook until tender, about 5 minutes.

  4. Stir cornstarch, Splenda, salt, celery seed, dry mustard and pepper. Add water and vinegar; stir. Add mixture to pan 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.

  5. Transfer to a serving bowl and garnish with parsley.

Yields about 8, 3/4 cup per serving. 2.5 pts each.
Notes: Can't find yukon potatoes? Use medium-size reds instead.

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