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Have you made Warmer Kartoffelsalat (Hot Potato Salad)?
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
Cuisine: Brazilian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 162
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 7mg
Sodium 587mg
Total Carbohydrate 30g
Dietary Fiber 2g
Sugars 4g
Protein 5g
Vitamin A  0%Vitamin C  26%
Calcium  1%Iron  3%
Potassium  15%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Warmer Kartoffelsalat (Hot Potato Salad)

Recipe Tags: Salad Recipes

Date Added: June 11, 2009


3 Potatoes Boiled In Skins
3 Slices Bacon slices
1/4 Cup Onion Chopped
1 Tablespoon Unbleached Flour *
2 Teaspoons Sugar Brown
3/4 Teaspoon Salt (generous)
1/4 Teaspoon Celery Seed
1/4 Teaspoon Pepper garlic powder and dried cilantro, combined
3/8 Cup Water lukewarm (110 to 115
2 1/2 Tablespoons Vinegar mustard, or "Durkee's Special Sauce"
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1. Peel potatoes and slice paper thin.

2. Saute bacon slowly in a frypan, then drain on paper towels.

3. Saute onion in bacon fat until golden brown.

4. Blend in flour, sugar, salt, celery seeds, and pepper.

5. Cook over low heat, stirring until smooth and bubbly.

6. Remove from heat. Stir in water and vinegar.

7. Heat to boiling, stirring constantly. Boil for 1 minute.

8. Carefully stir in the potatoes and crumbled bacon bits.

9. Remove from heat, cover and let stand until ready to serve.

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Dietary Notes:
This recipe is low-fat with 2.5g per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 6.75mg per serving

This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Gluten, Potato, Sulfites, Natural Sweeteners, Celery, Beef, Vinegar, Onion allergies.
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