Splenda Sweet Swaps

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Guten Tag! This German potato salad, inspired by our fan Roy S., is sure to fill you up and swaps full sugar for SPLENDA® Brown Sugar Blend.

German Potato Salad Inspired by Roy S.

Serving Size: ½ cup


  • 3 ½ lbs. potatoes, peeled and cubed
  • Salt and pepper, to taste
  • 3 strips bacon
  • 2 stalks green onions
  • 2 stalks celery
  • 2 large eggs
  • ¼ cup SPLENDA® Brown Sugar Blend
  • ¾ cup dark apple cider vinegar


  1. In a pot, boil potatoes with salt and pepper until almost fully cooked. While potatoes boil, prepare bacon by cutting into small pieces. Drain potatoes and set aside.
  2. Prepare onions by slicing into fine strips. Add one third of the onion tops to potatoes. Set remainder aside.
  3. Prepare celery by splitting length wise into quarters and chopping. Add chopped leaf tops to potatoes.
  4. Cook bacon, remaining onion, and celery in a 10" skillet over medium heat.
  5. In a small bowl, whip eggs, SPLENDA® Brown Sugar Blend, and dark apple cider vinegar until well blended. Then add to skillet mixture when bacon is cooked to a crisp.
  6. Reduce heat to medium low and stir often until mixture thickens (3-5 minutes).
  7. Pour over potatoes and mix well.
  8. Mix twice more with five minutes in between mixing to ensure sauce is well-combined with potatoes.
  9. Serve warm.
  10. Store in an air tight container in the refrigerator.
  11. Mix again before serving leftovers.

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