German-Style Potato Salad

 

Another summertime fave for everyone --- Potato Salad, German Style.  I made this Weight Watchers recipe for a July 4th BBQ.  It was pretty good.  I highly recommend garnishing with the boiled eggs as they round out the texture and make the salad feel a little creamier.   I added parsley for the photo, but didn't serve it that way.  Just too grassy for me.  Blech.  I feel like cow chewing cud when I eat parsley.  Not sure why I keep forcing myself to eat it. 

German Style Potato Salad
	1-1/2 pounds uncooked red potatoes, unpeeled (about 14 small potatoes)
	3 oz Canadian-style bacon, finely chopped
	1 TBSP olive oil
	1 medium onion, chopped (about 1/2 cup)
	2 tsp arrowroot powder
	1 TBSP Splenda
	1 tsp salt
	1/2 tsp celery seed
	1/2 tsp dry mustard
	1/4 tsp black pepper
	2/3 cup water
	1/4 cup apple cider vinegar
	1 hard-boiled egg, grated (or more if desired)
	2 tbsp parsley, fresh, chopped - OPTIONAL

Instructions

• Cut potatoes into 1/4-inch-thick slices. Place potatoes in a pot; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Set aside.
• Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
• Add oil to same skillet; warm over medium heat until sizzling. Add onion; cook, stirring frequently, until tender, about 5 minutes. 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. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley.
• Yields about 8 half-cup servings.  Two points per serving. 

Notes

• Arrowroot powder is a thickening agent, similar to cornstarch.  You can usually find it at health food stores. 
• I substituted sugar for Splenda, and it was fine.