Directions:
- In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
- While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
- Drain potatoes and let stand until cool enough to handle.
- Cut potatoes into eighths and in a bowl combine with bacon.
- Keep mixture warm, covered.
- Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
- Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
- Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
- Serve potato salad warm or at room temperature, garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.6 Kcal (1196 kJ) | ||
| Calories from fat | 168.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 29% | |
|---|---|---|---|
| Cholesterol | 30.8mg | 10% | |
| Sodium | 409.72mg | 17% | |
| Potassium | 645.22mg | 14% | |
| Total Carbs | 20.42g | 7% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 13mg | 22% | |
| Iron | 1.1mg | 6% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 131.48 Kcal (550 kJ) | ||
| Calories from fat | 77.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 29% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 10% | |
| Sodium | 188.62mg | 17% | |
| Potassium | 297.04mg | 14% | |
| Total Carbs | 9.4g | 7% | |
| Sugars | 1.05g | 9% | |
| Dietary Fiber | 1.23g | 11% | |
| Protein | 4.18g | 18% | |
| Vitamin C | 6mg | 22% | |
| Iron | 0.5mg | 6% | |
| Calcium | 10.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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