4 to 5 slices lean center cut bacon, chopped into 1/8-inch pieces
2 medium onions
1 cup sliced celery – optional
2 tablespoons flour
1/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon celery seed
2/3 cup vinegar
1 cup water
8 to 10 medium potatoes, boiled and sliced
1. Cook bacon until crisp and drain on paper towels
2. Remove all but 1 teaspoon of fat from pan and return to medium heat. Add onions to pan and sauté until translucent.
3. Mix flour, sugar, salt and celery seed together in a small bowl. Add flour to skillet, mixing well. Stirring frequently, add vinegar and water to skillet cooking until mixture thickens. Add potatoes and reduce heat to low; continue to cook 10 to 15 minutes until potatoes are heated through.
Yield: 10 3/4-cup servings each at approximately 130 calories; 1.8 grams total fat; 0.4 gram saturated fat; 6 milligrams cholesterol; 26.5 grams carbohydrate; 2 grams dietary fiber; 3.5 grams protein; 500 milligrams sodium.
Serving Suggestion: For a traditional German meal, serve Hot Potato Salad with low fat turkey bratwurst boiled in beer.
Compare with 350 calories and 10 grams fat per ¾-cup serving.