Ww German-Style Potato Salad

• 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

1. Place potatoes in a large saucepan; add enough water to cover potatoes.
2. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
3. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
4. Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
5. Add oil to pan and cook over medium heat until sizzling.
6. Add onion and cook until tender, about 5 minutes.
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. Stir in potatoes and bacon; toss to mix.
9. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
10. Transfer to a serving bowl and garnish with egg and parsley.
11. Yields about 1/2 cup per serving.

red potatoes, bacon, olive oil, onion, arrowroot, splenda sugar substitute, salt, celery, dry mustard, black pepper, water, apple cider vinegar, egg, fresh parsley

Taken from www.food.com/recipe/ww-german-style-potato-salad-224428 (may not work)