Hot German Potato Salad

Who said salads have to be cold? This tangy, hot salad is high in flavor and surprisingly low in fat. Just in time for Oktoberfest!

Makes 4 servings 

15    ounces red-skinned potatoes 
2      tablespoons very finely minced onion 
1      tablespoon dried chives 
2      teaspoons imitation bacon bits 
1      teaspoon dry mustard 
¼     teaspoon salt 
Pepper to taste 
Dash celery seed 
¼     cup vinegar 
2      tablespoons water 
1      teaspoon sugar

Gather Ingredients.

Place potatoes in 2 inches of boiling water in a medium saucepan. Cover and cook over medium heat 10 to 15 minutes, or until potatoes are tender. Do not let them get mushy. (Length of cooking time will depend on the variety of potatoes used.)

Drain potatoes and let them sit until cool enough to handle.

Cut potatoes into 1-inch chunks. Place in a large bowl.

Toss with onion, chives, and bacon bits. Sprinkle mustard, salt, pepper, and celery seed over potatoes. Mix well.

In a small saucepan, heat vinegar, water, and sugar until hot, stirring to dissolve sugar.

Pour over potatoes and toss.

Serve. 

Each Serving Provides
Calories 113
Total Fat 0.8g
Cholesterol 0mg
Sodium 174mg
Total Carbohydrate 24.1g
Dietary Fiber 2.1g
Protein 2.3

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