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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potatoes until tender but not mushy. | 2. Peel and dice into a large bowl. | 3. Add the onion, vinegar, sugar, salt and pepper. | 4. Mix together and set aside for one hour. | 5. Brown the bacon until crisp, pour off half the grease. | 6. Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY. | 7. When the bacon and half & half is all foamy pour over potato mixture and stir. | 8. Serve this at room temperature or just a slight bit warm. | 9. DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	5	lbs		1587.5752	360.6064	42.8645	3.1752
onion	1		diced	60.0	14.01	1.65	0.15
vinegar	1	cup		50.19	2.2227	0.0	0.0
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
salt pepper				-	-	-	-
bacon	3	lbs	diced raw	3075.3599	25.7187	216.9081	230.3798
half	1	pint		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.