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Hot German Potato Salad

Summer’s here. That means swimsuits, sunscreen and outdoor get-togethers. So, if you’re looking for a delicious, light dish to contribute, we’ve got the potato salad for you.

Potato salad never tasted so good-and been this good for you. In the nutrition department, we left the peels on the potatoes, decreased the bacon by half, replaced the bacon fat in the dressing with olive oil and decreased the salt. For improved taste, we added Dijon mustard, fresh parsley and decreased the vinegar. Here's the skinny:

Peeled potatoes > Unpeeled potatoes
6 slices cooked bacon > 3 slices cooked bacon
Bacon fat (from 6 slices bacon) > 1 tablespoon olive or canola oil
1 1/2 teaspoons salt > 1/2 teaspoon salt

We're sure you're going to love it, Laurie. Enjoy the taste of summer.

Nutritional Highlights

Calories

220 (before)

170 (after)

Total Fat

9 g (before)

3 g (after)

Sodium

610 mg (before)

260 mg (after)

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.

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