Ww German-Style Potato Salad

• uncooked red potatoes, unpeeled (about 14 small potatoes)↗1 1⁄2 lbs
• Canadian bacon (1/4 lb)↗3 1⁄2 ounces
• olive oil↗1 tablespoon
• medium onion, chopped (about 1/2 cup)↗1
• arrowhead2 teaspoons
• Splenda sugar substitute↗1 tablespoon
• table salt↗1 teaspoon
• celery seed1⁄2 teaspoon
• dry mustard1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• water↗2⁄3 cup
• apple cider vinegar↗1⁄4 cup
• egg, hard-boiled↗1
• fresh parsley, chopped↗2 tablespoons

Step-by-step instructions

1. 1

   Place potatoes in a large saucepan; add enough water to cover potatoes.

2. 2

   Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.

3. 3

   Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.

4. 4

   Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.

5. 5

   Add oil to pan and cook over medium heat until sizzling.

6. 6

   Add onion and cook until tender, about 5 minutes.

7. 7

   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.

8. 8

   Stir in potatoes and bacon; toss to mix.

9. 9

   Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.

10. 10

    Transfer to a serving bowl and garnish with egg and parsley.

11. 11

    Yields about 1/2 cup per serving.