Place the potatoes into a pot, and fill with enough cold water to cover. Always start potatoes in cold water
Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Fry the bacon in a large deep skillet over medium-high heat. Fry until browned and crispy.
Remove bacon from the pan and reserve.
Add chopped white onion to the hot bacon grease, and cook over medium heat until browned.
Add the vinegar, water, sugar, salt and pepper to a measuring cup, mix and taste. Adjust seasoning, water or vinegar,
Add the liquid to the pan with the bacon grease slowly, not to splatter.
Bring to a boil, stirring
then pour over the potatoes in a large bowl and add parsley.
Crumble in half of the bacon. Stir thoroughly, then transfer to a serving dish.
Crumble the remaining bacon and sliced scallions over the top, sprinkle with celery seeds or celery salt and serve warm.
165 calories per serving
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (49%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 18.9mg||6 %|
|Sodium 1706.9mg||59 %|
|Potassium 585.1mg||15 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 20.9g|
|Protein 6.3g||9 %|
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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: 234
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