Directions:
- Cook the bacon until done, reserving the fat, and crumble the bacon and reserve.
- Boil the potatoes in their skins until done. Cool, then peel the potatoes and slice into a bowl.
- Cook the onion and celery in the fat until soft and transparent. Add sugar, flour, and dry mustard and mix well, then add broth and vinegar. Cook until it thickens (a bit — it won't be real thick).
- Pour over potatoes, add crumbled bacon, and mix VERY gently. Salt and pepper to taste, and garnish with parsley. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.2 Kcal (1391 kJ) | ||
| Calories from fat | 134.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.99g | 23% | |
|---|---|---|---|
| Cholesterol | 24.69mg | 8% | |
| Sodium | 309.75mg | 13% | |
| Potassium | 1192.07mg | 25% | |
| Total Carbs | 40.32g | 13% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 9.86g | 20% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 2.3mg | 13% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 105.83 Kcal (443 kJ) | ||
| Calories from fat | 42.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 23% | |
|---|---|---|---|
| Cholesterol | 7.87mg | 8% | |
| Sodium | 98.67mg | 13% | |
| Potassium | 379.74mg | 25% | |
| Total Carbs | 12.84g | 13% | |
| Sugars | 1.37g | 17% | |
| Dietary Fiber | 1.73g | 22% | |
| Protein | 3.14g | 20% | |
| Vitamin C | 7.3mg | 38% | |
| Iron | 0.7mg | 13% | |
| Calcium | 12.1mg | 4% | |
* 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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