Boil the potatoes in their skins, then peel and slice them into a serving bowl while still hot and steaming. Fry the bacon until crisp, remove from skillet and set aside. Add to bacon drippings the vinegar, water, sugar, mustard; bring to boil. Add the onion to the hot sauce for a very short time, to gentle it while retaining most of its crispness. Add parsley, salt and pepper to the potatoes, pour the sauce over them, and toss with a fork. Serve hot or warm. (Or can be eaten cold, if you dont object to congealed bacon fat!) Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.3mg||0 %|
|Potassium 642.2mg||17 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 28.9g|
|Protein 3.3g||5 %|
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Calories per serving: 143
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