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Skinny Hot German Potato Salad

 24 Ratings
5 Comments
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8
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66% less fat • 22% fewer calories • 57% less sodium than the original recipe. Cutting the bacon in half, along with a few other changes, slims down a classic.

Ingredients

6
medium red potatoes, unpeeled
3
slices bacon
1
tablespoon olive or canola oil
3/4
cup chopped onions
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon sugar
1/2
teaspoon salt
1/2
teaspoon celery seed
1/8
teaspoon pepper
3/4
cup water
1/4
cup cider vinegar
2
teaspoons Dijon mustard
2
tablespoons chopped fresh parsley

Directions

  • 1 In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
  • 2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
  • 3 Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
  • 4 Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information

No nutrition information available for this recipe.

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