Hot German Potato Salad for the Weight Watcher or Diet
Enjoy a comforting yet guilt-free twist on a classic with this Hot German Potato Salad designed for weight watchers and health-conscious eaters! This recipe swaps out traditional fatty ingredients for lean turkey bacon and a light, tangy dressing made with apple cider vinegar, Dijon mustard, and reduced-sodium chicken broth. Quartered red potatoes with the skin on add fiber and texture, while a touch of honey or a sugar substitute keeps the dish naturally sweet without piling on the calories. Ready in just 35 minutes, this flavorful potato salad is served warm and finished with fresh parsley for a vibrant, wholesome side dish that pairs perfectly with grilled proteins or a leafy green salad. Whether you're counting points or simply eating lighter, this healthier German potato salad will become a go-to favorite!
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Recipe Information
Ingredients
- 6 cups (quartered, skin on) small red potatoes
- 4 slices lean turkey bacon
- 1 medium (diced) white or yellow onion
- 1 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or sugar substitute like stevia for fewer calories)
- 1 cup reduced-sodium chicken broth
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the quartered red potatoes in a large pot and cover them with cold water. Add a pinch of salt to the pot, bring it to a boil, and cook the potatoes for 10–12 minutes, or until they are fork-tender. Drain and set aside.
While the potatoes are cooking, cook the turkey bacon in a large non-stick skillet over medium heat until crisp, about 5–7 minutes. Remove the bacon from the skillet, let it cool, and chop into small pieces. Set aside.
Using the same skillet with the turkey bacon drippings, add the diced onion and cook for 3–5 minutes, stirring frequently, until the onion is soft and translucent.
Reduce the heat to low and add the apple cider vinegar, Dijon mustard, honey (or sugar substitute), and reduced-sodium chicken broth to the skillet. Stir well to combine and let the mixture simmer for 3–4 minutes, allowing the flavors to meld together.
Add the cooked potatoes to the skillet, gently tossing to coat them evenly with the dressing. Cook for an additional 2–3 minutes to warm the potatoes through.
Remove the skillet from the heat and stir in the chopped parsley, along with the cooked turkey bacon. Season with salt and black pepper, adjusting to taste.
Serve the hot German potato salad immediately as a side dish, and enjoy this healthier twist on the traditional recipe!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1200 mg | 26% | |
*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.
