Try this Potato Salad with bacon and parsley recipe, or contribute your own.
Suggest a better descriptionPlace 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.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 138 (58%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 237
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