2 lb. Idaho or red bliss potatoes, sliced 1\/2-inch thick
\n3 slices bacon
\n1\/3 C. green bell peppers, chopped
\n1\/4 C. red onions, chopped
\n1 tsp. California Style Garlic Pepper
\n3 T. red wine vinegar<\/p>\n
Cook potatoes in boiling, salted water until just tender, about 5 minutes. Set aside. Cook bacon until crisp in a large skillet. Remove bacon and drain on paper towels. Add peppers and onions to bacon fat. Saut\u00e9 vegetables 2-3 minutes. Carefully add garlic pepper and vinegar. Crumble in cooked bacon. Toss in potatoes and mix to coat well, being careful not to break up potatoes. Serve warm.<\/p>\n
Yield: 8 servings
\nServing Size: 3\/4 C.<\/p>\n
Calories: 110
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. Idaho or red bliss potatoes, sliced 1\/2-inch thick 3 slices bacon 1\/3 C. green bell peppers, chopped 1\/4 C. red onions, chopped 1 tsp. California Style Garlic Pepper 3 T. red wine vinegar Cook potatoes in boiling, salted water until just tender, about 5 minutes. Set aside. Cook bacon until crisp in a large skillet. Remove bacon and drain on paper towels. Add peppers and onions to bacon fat. Saut\u00e9 vegetables 2-3 minutes. Carefully add garlic pepper and…<\/p>\n