Low Fat Kartoffelsalat (German Potato Salad)
Transform your summer gatherings or weeknight dinners with this flavor-packed Low Fat Kartoffelsalat (German Potato Salad). This healthier twist on the classic German potato salad features tender red potatoes tossed in a tangy, vibrant dressing made with low-sodium chicken broth, white wine vinegar, and Dijon mustard. Smoky, lean turkey bacon adds savory richness without the guilt, while fresh parsley and chives provide a bright, herbaceous finish. Perfectly seasoned and served warm or at room temperature, this dish is a lighter, heart-healthy alternative to traditional mayonnaise-based potato salads. Ready in just 45 minutes and ideal for family meals, BBQs, or potlucks, this easy recipe is sure to impress with its bold flavors and wholesome ingredients. Keywords: low fat potato salad, German potato salad, kartoffelsalat recipe, healthy side dish, summer salad.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
8. Add the crumbled turkey bacon, fresh parsley, and chives to the potatoes, and gently fold them in until evenly distributed.
Step 9
9. Taste and adjust seasoning with more salt and pepper if necessary. Serve the salad warm or at room temperature, as preferred.
Nutrition Facts
| Serving size | (1320.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1011.0 |
| Total Fat 29.4g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 40mg | 0% |
| Sodium 2608.9mg | 0% |
| Total Carbohydrate 158.1g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 16.2g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 143.8mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 4645.7mg | 0% |
Source of Calories