Core Recipe
Servings | 8
Preparation Time | 20 min
Cooking Time | 25 min
Level of Difficulty | Easy

side dishes | Potato salad can mean so much more than just relish and mayonnaise. This German classic is bursting with flavor thanks to Canadian bacon, dry mustard, cider vinegar and egg.



1 1/2 pound uncooked red potato(es), unpeeled (about 14 small potatoes)
3 oz Canadian-style bacon, finely chopped
1 Tbsp olive oil
1 medium onion(s), chopped (about 1/2 cup)
2 tsp raw arrowroot
1 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
1 tsp table salt
1/2 tsp celery seed
1/2 tsp dry mustard
1/4 tsp black pepper
2/3 cup water
1/4 cup apple cider vinegar
1 whole hard-boiled egg(s)
2 Tbsp parsley, fresh, chopped

Instructions


1. Place potatoes in a large saucepan; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside. (Note: Can’t find red petite potatoes? Use four medium-size spuds instead. Just cook them covered for about 20 to 25 minutes; cool, peel and cut into 1/4-inch-thick slices.)
2. Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
3. Add oil to pan and cook over medium heat until sizzling. Add onion and cook until tender, about 5 minutes. Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley. Yields about 1/2 cup per serving.