Directions:
- Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
- Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
- In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
- Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
- When potatoes are tender, drain off the liquid.
- Add the bacon mixture to the hot potatoes, toss and serve.
- The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.95 Kcal (1603 kJ) | ||
| Calories from fat | 106.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 18% | |
|---|---|---|---|
| Cholesterol | 14.97mg | 5% | |
| Sodium | 3936.35mg | 164% | |
| Potassium | 711.13mg | 15% | |
| Total Carbs | 63.45g | 21% | |
| Sugars | 44.58g | 178% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.6mg | 9% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 83.88 Kcal (351 kJ) | ||
| Calories from fat | 23.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 18% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 5% | |
| Sodium | 862.21mg | 164% | |
| Potassium | 155.76mg | 15% | |
| Total Carbs | 13.9g | 21% | |
| Sugars | 9.76g | 178% | |
| Dietary Fiber | 0.61g | 11% | |
| Protein | 1.2g | 11% | |
| Vitamin C | 2.5mg | 19% | |
| Iron | 0.3mg | 9% | |
| Calcium | 18mg | 8% | |
* 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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