One thing I can’t live without is potatoes. I love all potatoes!! That’s also why I like Weight Watchers so much…I can have my potatoes and still lose weight.
I tend to make regular potato salad in the summer and German potato salad in the winter. It’s warm so it’s a perfect side dish on cold nights.
This German Potato Salad isn’t as high in points as I thought it would be. It makes 4 servings (about 3/4 cup each) for only 3 Freestyle points.
I usually eat this with baked boneless, skinless chicken breasts. That’s a 3 point meal. I sometimes do a low point salad and it’s a very filling dinner.
Overall this recipe is pretty easy. The first thing I do is cook the bacon. I always bake my bacon in the oven. I think it’s the easiest way to do it. I line a baking sheet with aluminum foil and that makes clean up a breeze. Plus I don’t have to worry about the grease splashing out of a frying pan.
I peel my potatoes because I don’t like the skin, but you can leave it on if you like it. I cut the potato in four pieces and then boil it for 15 to 20 minutes.
While the potatoes are cooking I chop up one half of an onion. I then saute the onions and minced garlic in 1 teaspoon extra virgin olive oil.
Once the onions are tender I add the apple cider vinegar, Dijon mustard and seasonings to the pan. I add a little bit of the sauce to 1/2 teaspoon cornstarch, stir it up then add it to the pan. This will help thicken up the sauce.
I drain the potatoes once they are done cooking. I also chop up the bacon. I put them both in a large mixing bowl, then add the vinegar sauce. I make sure to evenly pour it all over the potatoes.
I definitely recommend serving this potato salad warm.
Yield: 4 servings (approximately 3/4 cup each – 3 Freestyle points per serving)
- 4 slices center cut bacon
- 1 lb. potatoes
- 1/2 medium onion, chopped
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon minced garlic
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cornstarch
- 1/8 teaspoon celery salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried parsley (or you can use fresh)
Cook the bacon in a frying pan or in the oven. Once the bacon is done cooking cut it up into small pieces.
Cut each potato into 4 pieces and boil 15-20 minutes, once a fork can be inserted into the potato. Do not overcook. Then drain the potatoes.
In a small frying pan add the olive oil and saute the onion and minced garlic.
Once the onions are tender add the apple cider vinegar and Dijon mustard. Mix well.
Add a tablespoon of the vinegar mixture to the cornstarch and mix together. Add it to the small frying pan. Add the celery salt, pepper and parsley. Let the mixture simmer for 3-5 minutes, once the sauce has thickened.
Add the potatoes and bacon to a mixing bowl. Pour the vinegar mixture evenly over the potatoes and gently stir. Serve warm.