German-Style Potato Salad
3
Points®
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)
1.5 pound(s)
Uncooked Canadian bacon
3 oz
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium
Cornstarch
2 tsp
Sugar
1 Tbsp
Table salt
1 tsp
Celery seed
0.5 tsp
Dry mustard
0.5 tsp
Black pepper
0.25 tsp
Water
0.667 cup(s)
Apple cider vinegar
0.25 cup(s)
Hard boiled eggs
1 item(s), large
Fresh parsley
2 Tbsp
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.
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