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Potato: HOT GERMAN-STYLE POTATO SALAD

Source of Recipe

The New Family Cookbook For People with Diabetes
Exchanges
Yield: 8 servings (makes 5-1/3 cups)

- 5 medium potatoes (about 1-1/2 pounds total)
- 5 slices bacon
- 1/4 cup vinegar
- 1 large egg, slightly beaten
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup chopped onion

Peel and halve the potatoes and cook in boiling water
until tender. Drain and slice. Set aside.

Cook the bacon until crisp. Drain, reserving 1 tablespoon
of bacon fat. Crumble the bacon and set aside.

In a large nonstick skillet, combine the 1 tablespoon
bacon fat, the vinegar, 1/4 cup water, the egg, sugar,
salt, and pepper. Place over moderately low heat and
stir constantly until the dressing is thickened; do not
allow the egg to coagulate.

Add the reserved potatoes and crumbled bacon; stir in
the onion. Mix and heat through. Serve hot.

Nutritional Information Per 2/3 cup serving: Calories: 112, Fat: 4g, Cholesterol: 31mg, Sodium: 168mg, Carbohydrate: 16g, Dietary Fiber: 1g, Sugars: 3g, Protein: 3g
++++ Diabetic Exchanges: 1 Starch, 1/2 Fat