This is a very tasty potato salad with the favorite flavor of roast potatoes coming through, while the dressing can be made to your liking adding more or less of the honey, mustard and/or vinegar. Is a very sought after favorite at summer BBQs. You can roast the potatoes, chop the other salad ingredients and make the dressing the night before, just combine on the day!
Bake potatoes until tender and golden, approx 30-40mins in a 400 degree (200 C) oven. Let cool on baking sheet until room temperature. While the potatoes are baking you can fry the bacon until crispy in a fry pan on medium-high heat. Set aside to cool. Chop bell pepper, slice the red onion and chop the parsley.
Combine potato, bacon, bell pepper, onion and parsley in a bowl with dressing mix to combine. -- Dressing -- Mix all ingredients together well in a bowl.
You can roast the potatoes, chop the other salad ingrediants and make the dressing the night before, just combine on the day!
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 289 (59%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 46.1mg||14 %|
|Sodium 591.7mg||20 %|
|Potassium 939.5mg||25 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 37.1g|
|Protein 9.9g||14 %|
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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: 490
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