9 oz. cooked new red potatoes, sliced (hot)
2 slices crisp bacon, crumbled
2 tbsp. chopped onion
2 tsp. vegetable oil
1 tsp. all-purpose flour
1/4 c. each canned ready-to-serve chicken broth and red wine vinegar
1 tsp. chopped fresh parsley
1/4 tsp. granulated sugar
Dash each salt and white pepper

In small mixing bowl combine potatoes and bacon; set aside.

In 8 inch nonstick skillet heat oil over medium-high heat; add onion and saute until onion is softened, 1 to 2 minutes. Sprinkle flour over onion and stir quickly to combine. Continuing to stir, gradually add broth, vinegar, parsley, sugar, salt and pepper; cook, stirring occasionally, until mixture thickens, 3 to 4 minutes. Pour onion mixture over potato mixture; stir thoroughly to combine and serve immediately. Makes 2 servings.

Each serving provides: 1 1/2 bread exchanges; 1/8 vegetable exchange; 1 fat exchange; 55 optional calories.

Per serving: 205 calories; 5 g protein; 8 g fat; 29 g carbohydrate; 15 mg calcium; 200 mg sodium; 5 mg cholesterol; 3 g dietary fiber.