Directions:
- Place potatoes in a large saucepan; add enough water to cover potatoes.
- Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
- Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
- Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
- Add oil to pan and cook over medium heat until sizzling.
- Add onion and cook until tender, about 5 minutes.
- Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute.
- Stir in potatoes and bacon; toss to mix.
- Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
- Transfer to a serving bowl and garnish with egg and parsley.
- Yields about 1/2 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.4 Kcal (479 kJ) | ||
| Calories from fat | 31.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 5% | |
|---|---|---|---|
| Cholesterol | 30.51mg | 10% | |
| Sodium | 511.82mg | 21% | |
| Potassium | 469.11mg | 10% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 78.47 Kcal (329 kJ) | ||
| Calories from fat | 21.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 5% | |
|---|---|---|---|
| Cholesterol | 20.92mg | 10% | |
| Sodium | 351.04mg | 21% | |
| Potassium | 321.75mg | 10% | |
| Total Carbs | 10.36g | 5% | |
| Sugars | 0.92g | 5% | |
| Dietary Fiber | 1.36g | 8% | |
| Protein | 3.9g | 11% | |
| Vitamin C | 6.6mg | 16% | |
| Iron | 0.8mg | 7% | |
| Calcium | 15.8mg | 2% | |
* 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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