- 12 strips bacon (divided)
- 6 cups diced potatoes
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/3 cup vinegar
- 3/4 cup water
- 2 hard-cooked eggs
- 2 tablespoons green onions (sliced)
- 1/4 cup parsley (chopped, for garnish)
Dice 6 strips of the bacon. Fry the diced bacon along with the 6 whole strips in a heavy skillet over medium heat. Remove the whole slices to paper towels to drain; set aside.
Cook the potatoes in boiling salted water until fork-tender. Drain and keep hot.
Combine the sugar, cornstarch, salt, vinegar, and water; slowly add it to diced bacon and bacon drippings in the skillet, cooking and stirring constantly over medium heat until thickened.
Put the hot potatoes in a large bowl with the sliced hard-boiled eggs. Add the green onions and then gently toss with the hot dressing.
Garnish with the whole bacon slices and a tablespoon or two of chopped parsley; serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||3 g|