Place the potatoes in a pot wit water to cover and 1 tsp. salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook he bacon in a skillet over med-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp. pepper. Toss with the potatoes, bacon and parsley.
*The potatoes can be cooked and tossed with the dressing and parsley up to 1 day in advance but add the bacon just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (58%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 12.6mg||4 %|
|Sodium 186.2mg||6 %|
|Potassium 576.1mg||15 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 17.8g|
|Protein 4.8g||7 %|
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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: 237
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