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Ingredientes
- 2Â 1/2 lb red potatoes boiled, chilled and
- Â Â sliced
- 3 Tbsp. white vinegar (I used rice wine vinegar - it was all I had on hand)
- 1/4 c. vegetable oil (reduced from 1/2 c. in original recipe)
- 1 Tbsp. prepared mustard (Dijon!)
- 1 tsp celery seed
- 1/4 c. white pearl onions minced fine (increased from 3T)
- 1 x clove garlic chopped
- Â Â (my own addition)
- Â Â Salt & Pepper to taste
- 1 jar pimiento minced and liquid removed (4 ounce)
- 1/4 c. Bacos or possibly other imitation
- Â Â bacon bits
Direcciones
- Combine vinegar, oil, mustard, celery seed, onion, garlic, salt and pepper together in small bowl. Chill for at least 2 hrs. Combine dressing,chilled potato slices, pimentos and bacon bits to serve.
- Makes 6 - 8servings.
- NOTE: I prefer this salad after it has blended in the fridge for a few hoursthe imitation bacon bits lose their crunch and take on a texture very closeto real bacon. However, this salad is much better served the same day it ismade if you want it "saucy". If you let it stand overnight much of the dressing gets absorbed. Future variations planned include reducing the oileven further to 1/8 c. and/or possibly substituting fat-free Italian salad dressing for the oil and vinegar. If anyone tries these, please let me know how it comes out.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1294g | |
| Calories 1341 | |
| Calories from Fat 519 | 39% |
| Total Fat 58.87g | 74% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 1.41g | |
| Cholesterol 5mg | 2% |
| Sodium 320mg | 13% |
| Potassium 5313mg | 152% |
| Total Carbs 186.66g | 50% |
| Dietary Fiber 20.7g | 69% |
| Sugars 13.25g | 9% |
| Protein 24.16g | 39% |
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