German Potato Salad Ww
Savor the irresistible flavors of this German Potato Salad WW, a lighter twist on the classic that doesn't sacrifice taste. Made with tender baby red potatoes and crispy turkey bacon, this dish is tossed in a tangy-sweet apple cider vinegar and Dijon mustard dressing, balanced with a touch of honey and the richness of sautéed onions. Simmered in low-sodium chicken broth for added depth, this warm potato salad is both wholesome and satisfying. Garnished with fresh parsley for a vibrant finish, it's a perfect side dish for picnics, potlucks, or weeknight dinners. With only 35 minutes from prep to table and designed to be Weight Watchers-friendly, this recipe is proof that comfort food can be both nutritious and flavorful!
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 4 slices Turkey bacon
- 1 medium Yellow onion
- 1/4 cup Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 1/3 cup Chicken broth (low-sodium)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for added texture.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 10-12 minutes, or until they are fork-tender. Drain and set aside.
Meanwhile, chop the turkey bacon into small pieces. Heat a large skillet over medium heat and cook the bacon pieces until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease.
Finely dice the onion. In the same skillet used for the bacon, sauté the onion over medium heat until softened and translucent, about 3-4 minutes.
Add the apple cider vinegar, Dijon mustard, honey, and chicken broth to the skillet with the onions. Stir well to combine and bring the mixture to a simmer. Let it cook for 2-3 minutes to slightly reduce and allow the flavors to meld.
Add the cooked, drained potatoes to the skillet and gently toss them in the warm dressing until evenly coated. Be careful not to crush the potatoes.
Season the salad with salt and black pepper, adjusting to taste. Stir in the cooked bacon pieces.
Sprinkle the salad with freshly chopped parsley for a bright, herby finish. Serve warm and enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 23.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4716 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
