Healthified Hot German Potato Salad

Healthified Hot German Potato Salad

Healthified Hot German Potato Salad
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total prep
66% less fat • 22% fewer calories • 57% less sodium than the original recipe— see the comparison Cutting the bacon in half, along with a few other changes, slims down a classic that's perfect for picnics and potlucks.


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


  • 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.
  • Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
  • 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.
  • Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

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