Yummy summer salad
1. Place potatoes in a large pot. Add enough cold water to cover by an inch. Bring to a boil; add 1 teaspoon of the salt. Cook 10-12 minutes, until just tender. Drain; rinse with cool water. Cut into 1-inch pieces.
2. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 6 minutes, turning. Remove to a paper towel.
3. Transfer potatoes to a serving bowl; add celery and scallions. In a small bowl, whisk together mayonnaise, buttermilk, 2 tablespoons water, the mustard, sugar, remaining 1/2 teaspoon salt and the pepper. Crumble bacon over the potatoes; toss with dressing. Refrigerate until serving.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 289 | ||
Calories from Fat: 146 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 344.4mg | 12 % | |
Potassium 911.5mg | 24 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 26.3g | ||
Protein 7.1g | 10 % | |
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: 289
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