Ww German-Style Potato Salad - cooking recipe

Ingredients

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

Preparation

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