Bacon Potato Salad
|Bacon slices||5 , diced|
|Onion||1 Medium, minced|
|Vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Pepper||1⁄2 Dash (1 Speck)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||4 , shelled|
|French dressing/Mayonnaise / salad dressing||1 Tablespoon (To Moisten)|
Cook potatoes until tender.
Drain, cool or not as desired, then peel and dice—there should be about 5 c.
Saute the bacon and onion together in a skillet over low heat until bacon is browned and onion is tender.
Stir in the flour.
Then add the vinegar, water, salt, and pepper, and cook until mixture thickens, stirring constantly.
Remove from heat and pour over combined potatoes, celery, and eggs which have been diced.
Mix lightly with a fork and chill.
Just before serving, stir in enough salad dressing to moisten with a fork.
Serving size: Complete recipe
Calories 1756 Calories from Fat 328
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 10.2 g51.2%
Trans Fat 0 g
Cholesterol 975.4 mg325.1%
Sodium 4588.1 mg191.2%
Total Carbohydrates 304 g101.4%
Dietary Fiber 35.7 g142.9%
Sugars 25.7 g
Protein 65 g129.7%
Vitamin A 34.1% Vitamin C 483.9%
Calcium 36.9% Iron 86.9%
*Based on a 2000 Calorie diet