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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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
Directions
Step 1
1. Wash the baby red potatoes thoroughly and cut them into bite-sized chunks, leaving the skins on for flavor and texture.
Step 2
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.
Step 3
3. While the potatoes are cooking, chop the turkey bacon into small pieces and dice the onion finely.
Step 4
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.
Step 5
5. In the same skillet, add the diced onions and cook in the rendered bacon fat for 3-4 minutes, until softened and translucent.
Step 6
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.
Step 7
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.
Step 8
8. Remove the skillet from heat. Sprinkle the potato salad with freshly chopped parsley for garnish.
Step 9
9. Serve warm or at room temperature as a flavorful side dish. Enjoy!
Nutrition Facts
| Serving size | (1281.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1021.8 |
| Total Fat 29.7g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 67.3mg | 0% |
| Sodium 2586.3mg | 0% |
| Total Carbohydrate 158.4g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 18.1g | |
| Protein 32.5g | 0% |
| Vitamin D 21.1IU | 0% |
| Calcium 209.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 4712.8mg | 0% |
Source of Calories