Directions:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
- In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
- In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.72 Kcal (1171 kJ) | ||
| Calories from fat | 56.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Sodium | 271.97mg | 11% | |
| Potassium | 771.93mg | 16% | |
| Total Carbs | 49.46g | 16% | |
| Sugars | 24.18g | 97% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 5.74g | 11% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.7mg | 9% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 115.12 Kcal (482 kJ) | ||
| Calories from fat | 23.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 10% | |
|---|---|---|---|
| Sodium | 111.93mg | 11% | |
| Potassium | 317.7mg | 16% | |
| Total Carbs | 20.36g | 16% | |
| Sugars | 9.95g | 97% | |
| Dietary Fiber | 1.6g | 16% | |
| Protein | 2.36g | 11% | |
| Vitamin C | 6.9mg | 28% | |
| Vitamin A | 0.7mg | 57% | |
| Iron | 0.7mg | 9% | |
| Calcium | 28.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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