German Potato Salad With Turkey Bacon and IP8 Vinegar

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German Potato Salad With Turkey Bacon and IP8 Vinegar

Prep: 20 mins

Cook: 35 mins

Serves: 4


1 1/2    pounds red potatoes, peeled, halved if large

4          slices of turkey bacon

1/4       cup of reduced-sodium chicken broth

3         tbsp. of IP8 Vinegar

1          tsp course grained mustard

1          tsp sugar

1          tsp paprika

1/2       tsp mustard powder

2          tsp chopped fresh parsley

  1. Put the potatoes in a large saucepan; add enough water to cover.  Bring to a boil  Reduce the heat and cook, partially covered, until fork - tender, about 20 minutes.  When cool enough handle, cut the potatoes into bite size chunks and put in a large bowl.
  2. Meanwhile, cook the bacon in a medium nonstick skillet until crisp.  Drain on paper                    towels and coarsely crumble over potatoes.  Add enough olive oil to the bacon  drippings to equal 2 teaspoons.

3.   Heat the oil mixture in the same skillet set over medium heat.  Add the onion and cook, stirring, until softened, about 4 minutes.  Stir in the broth, Ip8 vinegar, coarse-grained mustard, sugar, paprika, and mustard powder; bring to a simmer.  Pour the hot dressing over the potatoes; toss gently and let stand, covered, until some of the dressing is absorbed, 2-3 minutes.  Sprinkle with the parsley and serve hot or warm.