Cook the bacon until crisp and drain on paper towels. Chop coarsely and reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired. Cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice unpeeled into thick rounds. While the potatoes are still warm, gently mix them with the reserved bacon, onions, herbs and vinaigrette. Correct seasoning and serve warm or at room temperature. Yield: 6 to 8 serving Recipe By : COOKING RIGHT SHOW #CR9636 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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