Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
Set aside in a warm place.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate.
Pour off the rendered fat, reserving 1/4 cup in the pan.
Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.
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|Serving Size: 1 Serving (1870g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 338 (28%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 73.2mg||23 %|
|Sodium 757.4mg||26 %|
|Potassium 3358.8mg||88 %|
|Total Carbohydrate 192g||56 %|
|Dietary Fiber 30.8g||123 %|
|Sugars, other 161.1g|
|Protein 38.5g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1219
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