Have ready a steamer large enough to accommodate the potatoes. Prepare the pan with water.
Cut the potatoes in eights, cut each in half, then those halves, and half again. Put them into the pan. Put the potatoes on to heat.
While that is happening, cook the bacon until crisp in a skillet, or microwave. Do NOT throw away the fat!
When the potatoes are fork tender, put them in a bowl with the chopped onions. Crumble the bacon over all.
If you cooked the bacon in a pan, heat the pan on low, then add the vinegar and mustard to the pan, and whisk until well mixed. Then add the mayonnaise and whisk briskly to combine. If you used a microwave oven, put the fat in a saucepan, and heat it as previously described.
Pour the mixture over the potatoes, and toss to combine. Refrigerate until ready to serve.
Just before serving, add the crumbled blue cheese, and chopped parsley.
Try to get a German whole grain mustard. Yellow mustard will not work in this, it''s too sour. If you want to make this vegetarian, you could use olive oil instead of bacon fat, and add walnuts for crunchiness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 8mg||2 %|
|Sodium 142.7mg||5 %|
|Potassium 1348mg||35 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 42g|
|Protein 7g||10 %|
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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: 262
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