(A lighter, low-carb take on my 1978 favorite — still full of that sweet vinegar-bacon flavor I love.)

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Ingredients

• 3 small white potatoes (about ½ pound total), scrubbed and cut into bite-size cubes
• 1½ cups cauliflower florets (or diced turnip or rutabaga if preferred)
• 3 slices bacon, diced
• ½ medium onion, finely chopped
• 2 tablespoons red wine vinegar (or Apple Cider vinegar)
• 1½ teaspoons Splenda, Stevia, or your preferred sweetener
• 1 teaspoon Dijon mustard (optional, adds tangy depth)
• Salt and black pepper, to taste
• Optional garnish: chopped parsley or green onion

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Instructions

1. Cook the potatoes
   • Boil the diced potatoes in lightly salted water for about 8 minutes, until just tender.
   • Add the cauliflower florets during the last 3 minutes of boiling so they soften slightly.
   • Drain both together and set aside.
2. Cook the bacon
   • In your Revere Ware skillet, fry the diced bacon over medium heat until crisp.
   • Remove the bacon pieces and leave 1–2 tablespoons of the rendered bacon fat in the pan.
3. Sauté the onions
   • Add the chopped onion to the hot bacon fat.
   • Sauté about 4–5 minutes, until translucent and lightly golden.
4. Deglaze and season
   • Lower the heat and stir in the vinegar, sweetener, mustard (if using), salt, and pepper.
   • Let it simmer and bubble for 30 seconds, dissolving the sweetener and loosening any browned bits from the pan.
5. Combine everything
   • Return the potatoes, cauliflower, and bacon to the pan.
   • Toss gently to coat all the pieces evenly with the warm dressing.
   • Taste and adjust seasoning — add another splash of vinegar if you like it extra tangy.
6. Serve
   • Enjoy warm or at room temperature.
   • Sprinkle with parsley or green onion if desired for color and freshness.

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Flavor & Texture Notes

This remix keeps the soul of your old recipe:

• The vinegar and sweetener give that same tangy-sweet balance you remember.
• The bacon and onion provide the smoky-salty foundation.
• The cauliflower stretches the potatoes’ texture while cutting carbs — you still get the bite without the starch overload.

It’s still comfort food — just tuned to today’s Bill.

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Estimated Nutrition (per serving, serves 4)

Nutrient	Amount	Notes
Calories	170 kcal	Mostly from bacon and potatoes
Total Carbohydrates	14 g	About half that of a classic version
Net Carbohydrates	12 g	After subtracting 2 g fiber
Protein	5 g	Bacon and potatoes
Total Fat	10 g	From bacon fat
Sodium	310 mg	Varies with bacon and added salt
Fiber	2 g	From cauliflower and onion
Sugars	2 g	Natural sugars only
Cholesterol	17 mg	From bacon
Estimated Glycemic Impact	Moderate to low	About half the blood-sugar impact of traditional versions