Try this Fingerling Potato Salad with Bacon recipe, or contribute your own.
Suggest a better descriptionWhisk olive oil, vinegar, mustard, salt, and pepper in a small bowl.
Cook bacon in a large heavy skillet over medium heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towels to drain. Pour off all but 1 tablespoon drippings.
Add potatoes and 1/2 cup water to skillet; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until potatoes are tender. Uncover; increase heat to medium-high; stir in onion and cook until liquid is evaporated and potatoes and onion are lightly browned, turning occasionally, 4 to 5 minutes. Pour into a large bowl; add escarole and bacon, and toss with salad dressing. Transfer to serving dishes and sprinkle with cheese.
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Serving Size: 1 Serving (1161g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1517 | ||
Calories from Fat: 779 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.6g | 115 % | |
Saturated Fat 47.7g | 239 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1099.4mg | 38 % | |
Potassium 3578.9mg | 94 % | |
Total Carbohydrate 118g | 35 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 114.5g | ||
Protein 71.1g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1517
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