| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mc-recipe, Meats, Salads | 2 | Servings | |
INGREDIENTS
| 1 | Red potato | |
| 1 | Sweet potato | |
| Salt and pepper, to taste | ||
| 2 | T | White-wine vinegar |
| 4 | t | Dijon-style honey mustard |
| 1/2 | t | Hot pepper sauce |
| 4 | T | Olive oil |
| 3 | Crisp bacon, drained | |
| 1/4 | c | Finely chopped celery |
INSTRUCTIONS
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 <[email protected]> on Jun 14, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 238
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 79.5mg
Potassium: 275mg
Carbohydrates: 14.4g
Fiber: 2.2g
Sugar: 3g
Protein: 1.1g