Try this Lenny's Loaded Potato Salad recipe, or contribute your own.
Suggest a better descriptionIf using a tough skin potato peel them. Cube the potatoes to about 1" cubes. Cover them with 1 1/2" of water and add 1 tsp salt. Bring the water to a boil and then reduce to a gentle simmer. Once the potatoes are tender, dump the water out, refill with cold water and add ice cubes to stop their cooking. Once cooled, strain and set aside.
You can reuse the hot water from boiled the potatoes to hard boil the eggs.
In a large bowl mix the mayonnaise, sour cream and prepared mustard. Now, mix in the Black Pepper, Caraway Seed, Celery Seed, and Fennel Seed.
Fold the Sour Cream mixture into the cooked potatoes. Add Celery, onion and chopped eggs. Mix softly.
Top with Bacon and Cheddar Cheese.
When storing apply a layer of plastic wrap directly on top of the salad, then cover with a lid.
Make it a day ahead to insure the spices have time to steep.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 342 | ||
Calories from Fat: 202 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 123.3mg | 38 % | |
Sodium 422.3mg | 15 % | |
Potassium 621.8mg | 16 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 20.7g | ||
Protein 11.5g | 16 % | |
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: 342
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