Try this Bleu Cheese and Bacon Potato Salad recipe, or contribute your own.
Suggest a better descriptionSteam new potatoes, let them cool slightly, and quarter them. In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently. Chill overnight. Transfer salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature. Yield: 8 servings. KIM EUBANKS (MRS. ROBERT, III) REFRIGERATE OVERNIGHT. From
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 211 | ||
Calories from Fat: 180 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 456.8mg | 16 % | |
Potassium 116.8mg | 3 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.7g | ||
Protein 6.3g | 9 % | |
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: 211
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