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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 slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 156 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 25.7mg||8 %|
|Sodium 2678.9mg||92 %|
|Potassium 748.7mg||20 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 24.9g|
|Protein 7.8g||11 %|
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Calories per serving: 302
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