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66% less fat • 22% fewer calories • 57% less sodium than the original recipe. Cutting the bacon in half, along with a few other changes, slims down a classic.
Recipe by EatBetterAmerica
Prep Time
45min
Total Time
Servings
8servings (3/4 cup each)
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In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.
No change.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
*Percent Daily Values are based on a 2,000 calorie diet.
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