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Zesty German Potato Salad

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Categories: Fourth of July, Low-fat
Type: Salads

Chicken broth, turkey bacon, and a little dry mustard distinguish this potato salad.

Serves: 8 servings

Ingredients:

  • 1/4 cup plus 2 tablespoons chicken broth, divided
  • 1 tablespoon plus 1 teaspoon unbleached flour
  • 3/4 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper
  • 1 2/3 pounds unpeeled potatoes (about 5 medium)
  • 1/4 teaspoon salt
  • 4 slices extra-lean turkey bacon
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/3 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh parsley

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Directions:

  1. Place 1/4 cup of the broth and all of the flour, mustard, and pepper in a small jar with a tight-fitting lid. Shake until smooth, and set aside.
  2. Halve the potatoes lengthwise. Then slice them 1/4-inch thick. Measure the potatoes. There should be 5 cups. Adjust the amount if necessary.
  3. Place the potatoes in a 4-quart pot. Cover with water, add the salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 8 to 10 minutes, or just until tender. Drain well, and return the potatoes to the pot. Set aside.
  4. While the potatoes are cooking, arrange the bacon on a large plate lined with a paper towel. Cover the bacon with another paper towel, and microwave on high power for about 4 minutes, or until crisp and browned. Alternatively, cook the bacon until crisp according to package directions. Set aside.
  5. Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the celery and onion, and cook, stirring frequently, for about 2 minutes, or until crisp-tender.
  6. Add the vinegar, sugar, and remaining 2 tablespoons of chicken broth to the skillet, and bring to a boil, stirring frequently to dissolve the sugar. Reduce the heat to low.
  7. Shake the flour mixture, and add it to the skillet. Cook, stirring constantly, until the mixture starts to boil and thickens slightly.
  8. Add the potatoes to the skillet, and toss gently to coat with the dressing. Remove the skillet from the heat.
  9. Crumble the bacon, and add it to the skillet. Then toss in the parsley. Serve warm or at room temperature.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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