Hot German Potato Salad

Healthier_Me

Prep Time:45 min
Start to Finish:45 min
makes:8 servings (3/4 cup each)

6 medium red potatoes, unpeeled
3 slices bacon
1 tablespoon olive or canola oil
3/4 cup chopped onions
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/4 cup cider vinegar
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley

1 In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.

2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.

3 Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.

4 Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.


Nutritional Information
3/4 cup: Calories 170 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 4g); Protein 4g % Daily Value Vitamin A 2%; Vitamin C 15%; Calcium 4%; Iron 15% Exchanges 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices 2

Healthier_Me

Prep Time:45 min
Start to Finish:45 min
makes:8 servings (3/4 cup each)

6 medium red potatoes, unpeeled
3 slices bacon
1 tablespoon olive or canola oil
3/4 cup chopped onions
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/4 cup cider vinegar
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley

1 In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.

2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.

3 Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.

4 Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.


Nutritional Information
3/4 cup: Calories 170 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 4g); Protein 4g % Daily Value Vitamin A 2%; Vitamin C 15%; Calcium 4%; Iron 15% Exchanges 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices 2

mello

I'm half german......so I LOVE german food. I can't make this, it would turn into just 2 servings...half for me and half for hubby!!!!:noway: But I'm copying the recipe and will make for a family function so I can eat just a serving and share the rest!!!!!

Healthier_Me

I'm sure I would do the same. I love potato salad.
You can always cut the recipe in half or you can serve your hubbz & yourself and put the rest in a container and freeze it.

I'll make this very soon.
Emjoy!