Red Potato And Bacon Salad
|New potatoes||8 Medium|
|Bacon slice||4 , cooked, crumbled, and fat reserved|
|Green bell pepper||1 , minced|
|Celery stalks||3 , minced|
|Onion||1 Small, minced|
|Hard-boiled eggs||8 (Kept Warm)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Boil the potatoes in their skins until tender.
Slice and keep warm.
In a large skillet heat the bacon fat and saute the minced vegetables until translucent.
Peel the eggs and dice them finely.
Add the eggs to the potatoes.
Add the vinegar, oil, sugar, minced vegetables and bacon.
Toss and garnish with parsley.
Serving size: Complete recipe
Calories 2248 Calories from Fat 947
% Daily Value*
Total Fat 106 g163.5%
Saturated Fat 23.7 g118.5%
Trans Fat 0 g
Cholesterol 1940.5 mg646.8%
Sodium 3966.2 mg165.3%
Total Carbohydrates 243 g80.9%
Dietary Fiber 24.6 g98.3%
Sugars 116.2 g
Protein 72 g143.8%
Vitamin A 100.6% Vitamin C 387.5%
Calcium 52% Iron 44.2%
*Based on a 2000 Calorie diet