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    German-Style Potato Salad


    Source of Recipe


    WW Community

    Recipe Introduction


    Yields about 1/2 cup per serving.
    POINTS® Value | 2
    Servings | 8
    Preparation Time | 20 min
    Cooking Time | 25 min
    Level of Difficulty | Easy

    List of Ingredients




    1 1/2 pound uncooked red potato(es), unpeeled (about 14 small potatoes)
    3 oz Canadian-style bacon, finely chopped
    1 Tbsp olive oil
    1 medium onion(s), chopped (about 1/2 cup)
    2 tsp arrowroot
    1 packet McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
    1 tsp table salt
    1/2 tsp celery seed
    1/2 tsp dry mustard
    1/4 tsp black pepper
    2/3 cup water
    1/4 cup apple cider vinegar
    1 whole hard-boiled egg(s)
    2 Tbsp parsley, fresh, chopped

    Recipe



    Place potatoes in a large saucepan; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside. (Note: Can’t find red petite potatoes? Use four medium-size spuds instead. Just cook them covered for about 20 to 25 minutes; cool, peel and cut into 1/4-inch-thick slices.)


    Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.


    Add oil to pan and cook over medium heat until sizzling. Add onion and cook until tender, about 5 minutes. Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley.

 

 

 


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