Roy’s Light German Potato Salad

6 servings 3 Better Balance Bites/Blue Points

Calories 116 Fat 1.4g Sat. Fat 0.5g Protein 5g Carbs 25.6g Fiber 1.8g Sugars 1.2g

Ingredients

• 1 1/2 lbs potatoes, cut into bite-sized pieces (see notes)

• 4 slices center-cut bacon, diced

• 1 small onion, diced

• 1 Tbsp minced garlic

• 2 tsp dried parsley (see notes)

• 1/3 cup apple cider vinegar (see notes)

• 2 Tbsp sugar replacement, or more to taste

• 1 Tbsp Dijon mustard

• 1/4 tsp salt

• 1/4 tsp pepper

Directions

1. Place potatoes in a large pot and add cold water to cover by at least 1 inch. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.

2. While potatoes are cooking, place bacon in a large cold skillet and set it over medium-high heat. Fry until browned and crisp, about 8-10 minutes, stirring often. Transfer bacon to a paper towel-lined plate and wipe the majority of any bacon grease from the skillet with paper towels.

3. Turn the heat down to medium and cook onion in the remaining bacon grease until softened and lightly browned, about 5 minutes. Add the garlic and dried parsley and stir through. Cook for another minute.

4. While the garlic cooks, whisk together the vinegar, sugar replacement, Dijon, salt, and pepper. When the garlic is done, carefully pour the vinegar mixture into the pan and bring to a boil. Add the cooked potatoes and bacon. Cook until heated through, 3 to 4 minutes.

5. Serve immediately or at room temperature.

Notes

• I like to use baby potatoes, but any variety works.

• If you’d prefer to use fresh parsley, use a generous tablespoon and add it at the end of cooking.

• You can use other vinegars, but I like apple cider vinegar for its mild sweetness and subtle fruity flavor.

• Freeze completely cooled potato salad up to three months. Thaw in the fridge and reheat in the oven or microwave.