Low Fat Kartoffelsalat (German Potato Salad)
Lighten up a classic with this Low Fat Kartoffelsalat, a healthier twist on traditional German potato salad! Made with tender red potatoes, lean turkey bacon, and a tangy dressing featuring white wine vinegar and Dijon mustard, this dish delivers bold flavors without the heaviness. Red onion, fresh parsley, and chives add vibrant color and a pop of freshness, while the olive oil-based dressing keeps things light yet satisfying. Perfect for potlucks, picnics, or weeknight dinners, this warm or room-temperature side is ready in under an hour and packs plenty of taste without extra calories. Enjoy guilt-free comfort food that’s big on taste and easy to prepare!
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Recipe Information
Ingredients
- 2 pounds small red potatoes
- 0.5 cup low-sodium chicken broth
- 0.25 cup white wine vinegar
- 1 small red onion
- 2 tablespoons Dijon mustard
- 4 slices lean turkey bacon
- 1 tablespoon olive oil
- 3 tablespoons fresh parsley
- 3 tablespoons fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
1. Begin by scrubbing the red potatoes to clean them thoroughly. Do not peel them as the skin adds texture and fiber. Cut them into even-sized chunks for uniform cooking.
2. Place the cut potatoes in a large pot and cover them with water. Add a pinch of salt to the water, then bring to a boil over medium-high heat. Reduce the heat and let the potatoes simmer for about 15 minutes, or until fork-tender.
3. While the potatoes are cooking, finely chop the red onion and set aside. Chop the fresh parsley and chives, and also set them aside for later use.
4. In a small bowl, whisk together the chicken broth, white wine vinegar, Dijon mustard, olive oil, salt, and pepper. This will be your dressing.
5. Cook the turkey bacon in a non-stick skillet over medium heat until crisp, approximately 5-7 minutes. Once cooked, transfer to a paper towel-lined plate to absorb excess fat. Once cooled, crumble the bacon into small pieces.
6. Once the potatoes are done, drain them in a colander and let them cool slightly. Transfer the warm potatoes to a large mixing bowl.
7. Add the chopped red onion to the potatoes, followed by the dressing. Toss gently to combine, ensuring the potatoes are well coated with the dressing.
8. Add the crumbled turkey bacon, fresh parsley, and chives to the potatoes, and gently fold them in until evenly distributed.
9. Taste and adjust seasoning with more salt and pepper if necessary. Serve the salad warm or at room temperature, as preferred.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 2.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 757 mg | 16% | |
*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.
