German-style potato salad
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
This German classic is bursting with flavour thanks to Canadian bacon, dry mustard, cider vinegar and egg.
Ingredients
Uncooked red potato
1½ pound(s)
Uncooked Canadian bacon
3 oz
Olive oil
1 tbsp(s)
Onion
1 medium
Cornstarch
2 tsp(s)
Sugar
1 tbsp(s)
Table salt
1 tsp(s)
Celery seed
½ tsp(s)
Dry mustard
½ tsp(s)
Black pepper
¼ tsp(s)
Water
⅔ cup(s)
Apple cider vinegar
¼ cup(s)
Hard boiled egg
1 large
Fresh parsley
2 tbsp(s)
Instructions
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.
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