Hot German Potato Salad
Turkey bacon and a vinaigrette dressing make this hot potato salad lighter without sacrificing flavor.
1 1/2 pounds new potatoes
8 slices lean turkey bacon
1 tablespoon canola oil
1/2 cup diced yellow onion
3 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon salt
1 teaspoon all-purpose flour
1/2 cup water
1/3 cup white vinegar
2 tablespoons chopped parsley
- Wash and quarter potatoes. Place in a large pot filled with lightly salted water. Bring water to a boil and boil potatoes 15 to 20 minutes or until tender when pierced with a fork. Drain and set aside.
- Chop bacon into strips. Place oil in a large skillet. Heat over medium-high heat. Add bacon and cook until lightly browned. Add onion and cook approximately 5 more minutes or until onions are translucent.
- Blend Splenda® Granulated Sweetener, flour and salt together in a small bowl. Stir into pan and cook briefly (approximately 1 minute). Add water and vinegar while stirring constantly. Add potatoes and stir well.
- Garnish with chopped parsley. Serve immediately.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 110; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 200mg; Total Carbs: 17g; Dietary Fiber: 2g; Sugars: 1g; Protein: 3g.
Exchanges per Serving: 1 1/2 Starches.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.