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Skinny Hot German Potato Salad
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Prep Time:
45 minutes
Total Time:
45 minutes
Lighter version of a classic recipe with reduced fat, calories, and sodium by simplifying ingredients like bacon.
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
Instructions:
  • In a 4-quart saucepan, add potatoes and cover with water. Bring to a boil, then simmer on low heat for 25 to 30 minutes until tender. Drain, let cool slightly, then slice.
  • In a large nonstick skillet, crisp up the bacon over medium heat. Once crispy, drain on paper towels and chop. Set aside for later use.
  • Discard bacon drippings and add oil to a skillet over medium heat. Cook onions for 3 to 4 minutes until tender. Stir in flour, sugar, salt, celery seed, and pepper. Gradually mix in water, vinegar, and mustard. Cook for 2 to 3 minutes until thickened and bubbly, stirring constantly.
  • Combine the potatoes and bacon, stirring occasionally, until fully heated. Garnish with fresh parsley before serving.

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