Yield: 4 servings (approximately 3/4 cup each - 1 point per serving for purple, 3 points per serving for blue and green)
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.