Average Rating: 2.65TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 16 servings (3/4 cup each).Ingredients
- 6 large potatoes
- 6 bacon strips, diced
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 cup water
- 1 egg, lightly beaten
- 2 cups fat-free Miracle Whip
- 3 tablespoons cider vinegar
- 1/2 cup heavy whipping cream, whipped
- 2 medium celery ribs, sliced
- 2 hard-boiled large eggs, chopped
- 1 tablespoon grated onion
- 1 teaspoon celery seed
- 1/2 teaspoon salt
Instructions
- 1. Scrub and cube potatoes; place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool to room temperature.
- 2. Meanwhile, in a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Add sugar and flour to the pan; stir in water until blended. Cook and stir over medium-high heat until thickened and bubbly.
- 3. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and cool completely. Stir in Miracle Whip and vinegar. Fold in cream.
- 4. In a large bowl, combine the potatoes, celery, eggs, onion, celery seed and salt. Add dressing and bacon; stir until blended. Chill until serving.
Nutrition Facts
3/4 cup: 215 calories, 6g fat (3g saturated fat), 53mg cholesterol, 407mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 5g protein.
Diabetic Exchanges: 2 starch, 1 fat.
