Bacony Potatoes

Bacony Potatoes IMAGE Image by: Bacony Potatoes IMAGE Author: Canadian Living

This take on hot German potato salad is sure to be a hit with potato lovers of all ages. For picky palates, you can omit the cabbage, but the warm, salty, sweet bacon dressing makes this unique side dish a crowd-pleaser.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013

Ingredients

  • 1 lb mini yellow-fleshed potatoes scrubbed and halved
  • 3 slices bacon chopped
  • 2 cups shredded Savoy cabbage
  • 1 small onion finely chopped
  • 1 tablespoon all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large pot of boiling salted water, cook potatoes until fork-tender, about 12 minutes; drain.

Meanwhile, in nonstick skillet, cook bacon over medium-high heat until slightly crisp, about 5 minutes. Drain on paper towel–lined plate. Drain all but 2 tsp fat from skillet.

In same skillet, sauté cabbage and onion over medium-high heat until softened and translucent, about 5 minutes.

Stir in flour and sugar. Stir in water and vinegar until smooth.

Add potatoes, stirring to coat; cook until potatoes are hot and sauce is slightly thickened, about 4 minutes. Add bacon, salt and pepper; toss well.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 491 mg
  • Sugars 6 g
  • Protein 6 g
  • Calories 163.0
  • Total fat 4 g
  • Potassium 490 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bacony Potatoes

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