Roasted Potato Salad
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INGREDIENTS
INSTRUCTIONS
Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Submitted By SALLI SCHWARTZ (HONN) <102003.3307@COMPUSERVE.COM> On FRI, 23 JUN 1995 143555 GMT
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (43g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 100 | ||
| Calories from Fat: 72 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8g | 11 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 11.1mg | 3 % | |
| Sodium 350.5mg | 12 % | |
| Potassium 16.7mg | 0 % | |
| Total Carbohydrate 6.5g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 6.3g | ||
| Protein 0.3g | 0 % | |
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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. |
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Calories per serving: 100
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