Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.
Per Serving (excluding unknown items): 319 Calories; 21g Fat (59.0% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 114mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.
Very good. Sered with Penut - Chipolte Ribs. Could use less oil and vinegar, perhaps half.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 154 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 18.9mg||6 %|
|Sodium 1460.6mg||50 %|
|Potassium 485.6mg||13 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 22.2g|
|Protein 5.4g||8 %|
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Calories per serving: 288
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