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German Potato Salad With Turkey Bacon
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Serves 4
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This potato salad from Weight Watchers All-Time Favorites
knocks out the fat and kicks up the flavor of the classic version by
using delicious new potatoes, crisp turkey bacon, spicy mustard, fresh
parsley and a sprinkling of paprika.
1½ pounds red potatoes, peeled, halved if large
4 slices turkey bacon
Olive oil
1 small onion, chopped
¼ cup reduced-sodium chicken broth
3 tablespoons white-wine vinegar
1 tablespoon coarse-grained mustard
1 teaspoon sugar
1 teaspoon paprika
½ teaspoon mustard powder
2 tablespoons chopped fresh parsley
1. Put the potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce the heat and cook, partially covered, until fork-tender, about 20 minutes. When cool enough to handle, cut the potatoes into bite-size chunks and put in a large bowl.
2. Meanwhile, cook the bacon in a medium nonstick skillet until crisp. Drain on paper towels and crumble over the potatoes. Add enough olive oil to the bacon drippings to equal 2 teaspoons.
3. Heat the oil mixture in the same skillet set over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Stir in the broth, vinegar, coarse-grained mustard, sugar, paprika, and mustard powder; bring to a simmer. Pour the hot dressing over the potatoes; toss gently and let stand, covered, until some of the dressing is absorbed, 2–3 minutes. Sprinkle with the parsley and serve hot or warm.
Calories
| 156
| Total Fat
| 2 g | Saturated fat
| 0 g
| Trans fat
| 0 g | | Cholesterol | 10 mg
| Sodium
| 277 mg
| Carbohydrates
| 24 g
| Fiber
| 3 g
| Protein
| 8 g | Calcium
| 15 mg
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From Weight Watchers All-Time Favorites (Wiley).
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