Ww German Style Potato Salad
Indulge in the tangy, savory flavors of Ww German Style Potato Salad, a lighter take on the classic comfort food that’s perfect for any gathering. This Weight Watchers-friendly recipe combines tender baby red potatoes with crispy turkey bacon, caramelized onions, and a zesty dressing made with apple cider vinegar, Dijon mustard, and low-sodium chicken broth for a punch of bold flavor without the guilt. Fresh parsley adds a vibrant touch, while olive oil keeps things light yet satisfying. Served warm or at room temperature, this wholesome side dish is an ideal pairing for grilled meats, roasted vegetables, or a hearty main course. Easy to prepare and loaded with taste, it’s a must-try for fans of healthy, flavorful recipes.
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 4 slices Turkey bacon
- 1 whole Small yellow onion
- 0.25 cups Apple cider vinegar
- 1 tablespoon Dijon mustard
- 0.5 cups Chicken broth (low-sodium)
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
1. Wash the baby red potatoes thoroughly and cut them into bite-sized chunks, leaving the skins on for flavor and texture.
2. Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender but not falling apart. Drain and set aside.
3. While the potatoes are cooking, chop the turkey bacon into small pieces and dice the onion finely.
4. Heat a large skillet over medium heat. Add the turkey bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
5. In the same skillet, add the diced onions and cook in the rendered bacon fat for 3-4 minutes, until softened and translucent.
6. Reduce the heat to medium-low and stir in the apple cider vinegar, Dijon mustard, chicken broth, olive oil, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the dressing is warmed through and slightly thickened.
7. Gently add the cooked potatoes and turkey bacon to the skillet. Toss everything together to coat evenly in the dressing, being careful not to break the potatoes.
8. Remove the skillet from heat. Sprinkle the potato salad with freshly chopped parsley for garnish.
9. Serve warm or at room temperature as a flavorful side dish. Enjoy!
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4230 mg | 90% | |
*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.
