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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve the hot German potato salad immediately as a side dish, and enjoy this healthier twist on the traditional recipe!
Nutrition Facts
| Serving size | (2116.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1324.5 |
| Total Fat 13.1g | 0% |
| Saturated Fat 2.0g | 0% |
| Cholesterol 40mg | 0% |
| Sodium 2739.2mg | 0% |
| Total Carbohydrate 260.4g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 39.9g | |
| Protein 41.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 208.2mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 7130.6mg | 0% |
Source of Calories