Try this RBC Red Potato Salad recipe, or contribute your own.
Suggest a better descriptionBoil potatoes in water seasoned with coarse salt until they are tender.
Drain cooked potatoes and return to the warm pot to dry them out.
Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a large container add mustard, mayonnaise, paprika, onions, lemon juice, garlic, and cilantro.
Quarter the cooked red potatoes and add to the bowl. Add the cooked bacon. Stir to evenly distribute dressing.
Season potato salad with salt and pepper and taste to adjust your seasonings.
Top with chives as garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 270 Servings | ||
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Calories: 131 | ||
Calories from Fat: 43 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 135.5mg | 5 % | |
Potassium 571.4mg | 15 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 17g | ||
Protein 3.5g | 5 % | |
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: 131
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