Side Dishes

German Potato Salad – Weight Watchers Freestyle

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.

German Potato Salad

  • Servings: 4
  • Difficulty: average
  • Print

Yield: 4 servings (approximately 3/4 cup each) = 3 Freestyle points per serving

Ingredients:

  • 4 slices center cut bacon
  • 1 lb. potatoes
  • 1/2 of a 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)

Directions:

  1. Cook the bacon in a frying pan or in the oven. Once the bacon is done cooking cut it up into small pieces.
  2. 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.
  3. In a small frying pan add the olive oil and saute the onion and minced garlic.
  4. Once the onions are tender add the apple cider vinegar and Dijon mustard. Mix well.
  5. 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.
  6. Add the potatoes and bacon to a mixing bowl. Pour the vinegar mixture evenly over the potatoes and gently stir. Serve warm.

Weight Watchers Freestyle German Potato Salad 3Weight Watchers Freestyle German Potato Salad

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