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Ingredients
- 4 whole slices of bacon
- 1/2 c. minced onions
- 1/3 c. sugar
- 2 tbsp. flour
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 c. water
- 1/3 c. vinegar
- 5 c. cooked potatoes, peeled and sliced
- 1/2 c. lowfat sour cream
Directions
- Cook bacon in a large skillet over medium heat till brown. Remove bacon, drip on paper towel and set aside.
- Cook onions in bacon drippings till crisp tender. Stir in sugar, flour, salt and celery seed, blend well. Cook till mix is smooth and bubbly, stir constantly. Gradually add in water and vinegar. Cook till it boils and thicken. Add in potatoes and bacon crumbs, mix gently. Bring till boil. Reduce heat, cover and simmer over low heat for 25 to 30 min to blend flavors. Gently stir in lowfat sour cream, cook till it is thoroughly heated. Serve warm. Store any remaining salad in refrigerator. Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 113 | 44% |
| Total Fat 12.65g | 16% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 378mg | 16% |
| Potassium 495mg | 14% |
| Total Carbs 31.47g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 13.07g | 9% |
| Protein 4.96g | 8% |
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