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Ingredientes
- 1 quart. chunked cooked pared potatoes
- 1 (1 lb., 4 ounce.) can pineapple chunks
- 4 slices bacon
- 1/2 c. minced green onions
- 1 tbsp. flour
- 2 teaspoon seasoned salt
- 1/2 teaspoon celery seed
- 1/2 c. cider vinegar
- 1 tbsp. minced parsley
Direcciones
- Turn potatoes into a deep bowl. Drain pineapple reserving 1/3 c. syrup. Add in pineapple chunks to potatoes. Fry bacon crisp, remove with slotted spoon and drain on paper towels. Add in onion to bacon fat and cook till wilted. Stir in flour, salt and celery seed. Blend in reserved pineapple syrup and cider vinegar till mix thickens and boils. Pour over potatoes tossing well. Stir in parsley. Refrigeratewell. Garnish with crumbled bacon to serve. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 121 | 33% |
| Total Fat 13.42g | 17% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1414mg | 59% |
| Potassium 371mg | 11% |
| Total Carbs 57.39g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 52.11g | 35% |
| Protein 4.84g | 8% |
