GERMAN POTATO SALAD (FINSAND)

• 6 sl Bacon; crispy fried
• 1 1 /2 c Cold water;
• 3 tb Flour;
• 1 md Onion;
• 3 tb Sugar replacement;
• 1 /4 c Vinegar
• 6 md Potatoes; boiled sliced

Remove excess grease from bacon with paper towel. Break bacon into

small pieces.Blend cold water and flour. Pour into saucepan. Add

onion, sugar replacement, and vinegar. Heat, stirring, until

thickened. Add bacon and potatoes while still from boiling and

frying. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT

EXCHANGE CAL:
113

Source:The Complete Diabetic Cookbook by Mary Jane Finsand Brought

to you and yours via Nancy O'brion and her Meal-Master