German Potato Salad Ww

Savor the irresistible flavors of this German Potato Salad WW, a lighter twist on the classic that doesn't sacrifice taste. Made with tender baby red potatoes and crispy turkey bacon, this dish is tossed in a tangy-sweet apple cider vinegar and Dijon mustard dressing, balanced with a touch of honey and the richness of sautéed onions. Simmered in low-sodium chicken broth for added depth, this warm potato salad is both wholesome and satisfying. Garnished with fresh parsley for a vibrant finish, it's a perfect side dish for picnics, potlucks, or weeknight dinners. With only 35 minutes from prep to table and designed to be Weight Watchers-friendly, this recipe is proof that comfort food can be both nutritious and flavorful!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Baby red potatoes
• 4 slices Turkey bacon
• 1 medium Yellow onion
• 1/4 cup Apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Honey
• 1/3 cup Chicken broth (low-sodium)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash the baby red potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for added texture.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 10-12 minutes, or until they are fork-tender. Drain and set aside.

Step 3

Meanwhile, chop the turkey bacon into small pieces. Heat a large skillet over medium heat and cook the bacon pieces until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease.

Step 4

Finely dice the onion. In the same skillet used for the bacon, sauté the onion over medium heat until softened and translucent, about 3-4 minutes.

Step 5

Add the apple cider vinegar, Dijon mustard, honey, and chicken broth to the skillet with the onions. Stir well to combine and bring the mixture to a simmer. Let it cook for 2-3 minutes to slightly reduce and allow the flavors to meld.

Step 6

Add the cooked, drained potatoes to the skillet and gently toss them in the warm dressing until evenly coated. Be careful not to crush the potatoes.

Step 7

Season the salad with salt and black pepper, adjusting to taste. Stir in the cooked bacon pieces.

Step 8

Sprinkle the salad with freshly chopped parsley for a bright, herby finish. Serve warm and enjoy!

Nutrition Facts

Serving size	1234 grams (1234.0g)

Amount per serving	% Daily Value*
Calories	915

Total Fat 15.70g	20%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 3.00g
Cholesterol 67mg	22%
Sodium 2563mg	111%
Total Carbohydrate 164.00g	60%
Dietary Fiber 21.30g	76%
Total Sugars 23.70g
Protein 32.20g	64%

Vitamin D 21IU	106%
Calcium 205mg	16%
Iron 8mg	47%
Potassium 4716mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.3%

Protein: 13.9%

Carbs: 70.8%