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Hot and Savory Potato Salad Recipe
|Baking potatoes||4 Medium|
|Bacon slices||4 , diced|
|Vegetable oil||2 Tablespoon|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped celery||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Salt||1 Teaspoon, reserve 1/2 teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 939 Calories from Fat 316
% Daily Value*
Total Fat 36 g55.2%
Saturated Fat 5.4 g27%
Trans Fat 0 g
Cholesterol 6.9 mg2.3%
Sodium 2164.1 mg90.2%
Total Carbohydrates 139 g46.2%
Dietary Fiber 12.8 g51.4%
Sugars 9.2 g
Protein 20 g39.5%
Vitamin A 36% Vitamin C 113.2%
Calcium 16.3% Iron 41.9%
*Based on a 2000 Calorie diet
Place on a microproof plate lined with paper towels.
Microwave on HI Power for 12 to 16 minutes, or until cooked, turning once during the cooking cycle.
Allow to cool for 1 hour.
Peel potatoes and slice 1/2 inch thick.
In a 2 quart microproof casserole, combine bacon, vegetable oil and onion.
Microwave on Power HI for 5 to 6 minutes, or until onions are translucent, stirring after every 2 minutes.
Add celery, vinegar, mustard, 1/2 teaspoon salt and cayenne pepper.
Cover with vented plastic wrap.
Microwave on HI Power for 2 minutes.
Add sliced potatoes.
Toss gently to coat.
Microwave on Power 6 for 4 to 5 minutes, or until potatoes are warm, stirring once during cooking cycle.
Season with remaining salt and white pepper.
Add chopped parsley and stir gently.