I had a request for a no-mayonnaise potato salad from a MM groupie looking for something vinaigrette based. This salad is a lightened up version of a wonderful family recipe given to me by my husband's second cousin over 30 years ago. The original version calls for bacon, which he loves. In order to retain the flavor but reduce both fat and sodium, I use half the amount. If you would like to forgo the pork, just go with the olive oil option. Either way, I'm sure you'll enjoy this one!
German Potato Salad
Place in a large saucepan:
6 medium unpeeled red-skin potatoes
Cover with water. Bring to a boil, then simmer until fork tender. Drain. Dice while still warm. Add and toss gently with a fork:
3 Tbsp chopped fresh parsley
1 cup diced celery
4 - 5 diced green onions, including tops
1 hard boiled egg, chopped
In frying pan, cook until crisp:
2 strips of bacon (or use 1 Tbsp olive oil)
Drain all fat. Add to pan and whisk together:
3 Tbsp cider vinegar
3 Tbsp water
1 Tbsp sugar
2 tsp flour
Heat until just boiling. Immediately pour over potato mixture and toss gently.
And, it's ready! Enjoy!!
Serving Size 1/6 of recipe (about 1 cup)
163 calories, 4 g fat, 72 mg cholesterol, 42 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein. Count as 2 Starch exchanges.