Skinny Hot German Potato Salad

Dairy Free
Health score
4%
Skinny Hot German Potato Salad
45 min.
8
180kcal

Suggestions


Are you ready to elevate your side dish game with a delightful twist on a classic favorite? Introducing our Skinny Hot German Potato Salad, a dish that perfectly balances flavor and health without compromising on taste. This dairy-free recipe is not only easy to prepare but also comes together in just 45 minutes, making it an ideal choice for busy weeknights or gatherings with friends and family.

Imagine tender, unpeeled red potatoes, simmered to perfection and then tossed in a warm, tangy dressing made from cider vinegar, Dijon mustard, and a hint of sweetness from sugar. The addition of crispy bacon adds a savory crunch, while fresh parsley brings a pop of color and freshness to the dish. With only 180 calories per serving, you can indulge guilt-free!

This Skinny Hot German Potato Salad is versatile enough to complement any main course, whether you're serving grilled meats, roasted vegetables, or even a hearty vegetarian dish. It's a fantastic way to introduce a lighter option to your table that everyone will love. So, gather your ingredients and get ready to impress your guests with this deliciously satisfying side that’s sure to become a new favorite!

Ingredients

  • slices bacon 
  • tablespoon canola oil 
  • 0.5 teaspoon celery seed 
  • 0.3 cup apple cider vinegar 
  • teaspoons dijon mustard 
  • tablespoon flour all-purpose
  • tablespoons parsley fresh chopped
  • 0.8 cup onion chopped
  • 0.1 teaspoon pepper 
  • medium potatoes - remove skin red unpeeled
  • 0.5 teaspoon salt 
  • tablespoon sugar 
  • 0.8 cup water 

Equipment

  • frying pan
  • paper towels
  • sauce pan

Directions

  1. In 4-quart saucepan, place potatoes.
  2. Add water just to cover.
  3. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender.
  4. Drain; cool slightly.
  5. Cut into slices.
  6. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp.
  7. Drain on paper towels. Chop bacon; set aside.
  8. Remove and discard bacon drippings from skillet.
  9. Add oil; heat over medium heat.
  10. 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.
  11. Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

Nutrition Facts

Calories180kcal
Protein9.66%
Fat26.29%
Carbs64.05%

Properties

Glycemic Index
38.51
Glycemic Load
1.92
Inflammation Score
-4
Nutrition Score
8.9308695443299%

Flavonoids

Apigenin
2.25mg
Luteolin
0.97mg
Isorhamnetin
0.75mg
Kaempferol
0.11mg
Myricetin
0.15mg
Quercetin
4.09mg

Nutrients percent of daily need

Calories:180.14kcal
9.01%
Fat:5.36g
8.25%
Saturated Fat:1.3g
8.11%
Carbohydrates:29.39g
9.8%
Net Carbohydrates:26.28g
9.56%
Sugar:4.25g
4.73%
Cholesterol:5.45mg
1.82%
Sodium:245.34mg
10.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.43g
8.86%
Potassium:781.19mg
22.32%
Vitamin K:22.41µg
21.35%
Vitamin C:16.2mg
19.64%
Vitamin B6:0.31mg
15.74%
Manganese:0.29mg
14.56%
Fiber:3.11g
12.42%
Phosphorus:117.95mg
11.8%
Copper:0.23mg
11.68%
Vitamin B1:0.17mg
11.34%
Vitamin B3:2.26mg
11.32%
Magnesium:40.14mg
10.04%
Folate:34.95µg
8.74%
Iron:1.43mg
7.96%
Vitamin B5:0.52mg
5.22%
Selenium:3.31µg
4.73%
Zinc:0.69mg
4.6%
Vitamin B2:0.07mg
3.96%
Calcium:25.79mg
2.58%
Vitamin E:0.37mg
2.5%
Vitamin A:99.9IU
2%