In a large pot, boil new potatoes until tender.
In a large bowl, quarter the cooked potatoes, set aside.
In medium skillet, fry bacon until slightly crisp. Remove bacon from skillet and let cool on paper toweling. Now add the onions to the skillet and cook and until onions are soft, about 5 minutes. Stir in pecans and saute another 2 to 3 minutes. Remove the onion pecan mixture from the heat and stir in garlic, vinegar, oil, sugar and pepper. Pour the dressing mixture over potatoes and toss well.
Just before serving, toss potatoes, spinach leaves and blue cheese. Crumble in the bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (388g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 176 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 16.5mg||5 %|
|Sodium 400.1mg||14 %|
|Potassium 1563mg||41 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 46.2g|
|Protein 11.4g||16 %|
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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: 427
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