Peel 1 large red potato and 1 sweet potato; cut each into 1/2-inch cubes; boil potatoes (or cook in a microwave oven) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in a medium bowl. Whisk together 2 tablespoons white-wine vinegar, 4 teaspoons Dijon-style honey mustard, 1/2 teaspoon hot pepper sauce and 4 tablespoons olive oil. Fry 3 slices bacon; drain and crumble; toss with potatoes, dressing and 1/4 cup finely chopped celery. REF recipe courtesy of National Pork Producers Council Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 64 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 140.2mg||5 %|
|Potassium 1085mg||29 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 37.5g|
|Protein 4.6g||7 %|
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Calories per serving: 246
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