Try this Red Potato Salad with Bacon recipe, or contribute your own.
Suggest a better descriptionWash the potatoes and drain. Using a paring knife, trim a band of the peel about 1/2 inch wide (depending on the size of the potatoes) around the circumference of each potato. This will form an attractive "belt". Boil the trimmed potatoes gently in ample, lightly salted water until just tender. The potatoes are done as soon as they pierce easily with a sharp knife. Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a medium sized frying pan until almost crip. Add the onion and cook until limp. Drain off any excess fat. Place the cooled potatoes in a bolw along with the cooked bacon and onion, and the scallions. In another bowl, blend together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to taste add to the bowl of potatoes and toss together. Fold in the hard-boiled eggs. Cover and refrigerate. Serves 4 to 6.
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 | ||
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Calories: 646 | ||
Calories from Fat: 372 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.3g | 55 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 558mg | 172 % | |
Sodium 608.2mg | 21 % | |
Potassium 1367.3mg | 36 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 40.3g | ||
Protein 25.1g | 36 % | |
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: 646
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