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Red Potato Salad With Bacon

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Eggs Meats, Salads, Vegetables 4 Servings

INGREDIENTS

2 lb Red potatoes, small
1/3 lb Bacon, diced
1 c Yellow onion, peeled thinly
sliced
4 Scallions, chopped
1/4 c Mayonaise
1/2 t Dry mustard, Coleman's
1 T White wine vinegar
1/2 c Olive oil
Salt
Black pepper, feshly ground
2 Eggs, hard boiled

INSTRUCTIONS

Wash the potatoes and drain.  Using a paring knife, trim a band of  the
peel about 1/2 inch wide (depending on the size of the potatoes)
around the circumference of each potato. This will form an attractive
"belt". Boil the trimmed potatoes gently in ample, lightly salted
water until just tender. The potatoes are done as soon as they pierce
easily with a sharp knife. Carefully drain, spread on a tray, and
allow to cool. Cook the bacon in a medium sized frying pan until
almost crip. Add the onion and cook until limp. Drain off any excess
fat. Place the cooled potatoes in a bolw along with the cooked bacon
and onion, and the scallions. In another bowl, blend together the
mayonnaise, dry mustard, vinegar, oil and salt and pepper to taste  add
to the bowl of potatoes and toss together. Fold in the  hard-boiled
eggs. Cover and refrigerate. Serves 4 to 6.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 672
Calories From Fat: 473
Total Fat: 53.1g
Cholesterol: 162.6mg
Sodium: 776mg
Potassium: 166mg
Carbohydrates: 27.8g
Fiber: 5.8g
Sugar: <1g
Protein: 21.5g


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