Photo of German-style potato salad by WW

German-style potato salad

3
3
1
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
This classic is bursting with flavor thanks to Canadian bacon, dry mustard and vinegar. It's a tasty change from the usual mayo-based potato salad recipes. Red potatoes make an excellent choice for this dish because they hold their shape so well. Can’t find small potatoes? Use four medium-size ones instead. Just cook them, covered, for about 20 to 25 minutes; cool, peel and cut into 1/4-inch-thick slices. The addition of Canadian bacon and egg makes it hearty enough to serve as a one-dish meal. Or you can serve this with hamburgers or grilled chicken.

Ingredients

Uncooked red potato(es)

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

Uncooked Canadian bacon

3 oz, finely chopped

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped (about 1/2 cup)

Cornstarch

2 tsp

Sugar

1 Tbsp

Table salt

1 tsp

Celery seed

½ tsp

Dry mustard

½ tsp

Black pepper

¼ tsp

Water

cup(s)

Apple cider vinegar

¼ cup(s)

Hard boiled eggs

1 item(s), large, chopped

Fresh parsley

2 Tbsp, fresh, chopped

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 same skillet; warm over medium heat until sizzling. Add onion; cook, stirring frequently, until tender, about 5 minutes. Stir in cornstarch, sugar, 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 1/2 cup per serving.