Photo of German-style potato salad by WW

German-style potato salad

1 - 3
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
This German classic is bursting with flavour thanks to Canadian bacon, dry mustard, cider vinegar and egg.


Uncooked red potato(es)

1½ pound(s), unpeeled (about 14 small potatoes)

Uncooked Canadian bacon

3 oz, finely chopped

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, chopped (about 1/2 cup)


2 tsp(s)


1 tbsp(s)

Table salt

1 tsp(s)

Celery seed

½ tsp(s)

Dry mustard

½ tsp(s)

Black pepper

¼ tsp(s)



Apple cider vinegar

¼ cup(s)

Hard boiled egg(s)

1 large egg(s)

Fresh parsley

2 tbsp(s), fresh


  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. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; 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 pan and cook over medium heat until sizzling. Add onion and cook 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.
  4. Yields about 1/2 cup per serving.


Can’t find red petite potatoes? Use four medium-size spuds instead. Just cook them covered for about 20 to 25 minutes; cool, peel and cut into 1/4-inch-thick slices.