Cut potatoes into quarters and place in large pot, add garlic and cover with about 2 inches of water.
Season generously with salt, bring to boil, then reduce heat and simmer till fork tender about 20 minutes.
While potatoes cook put 2 tbs olive oil in sauté pan, add bacon cook till brown and crispy. Remove from heat add onions, celery and vinegar. Season with salt and reserve.
When potatoes are done, drain and rinse with cold water. Transfer to large mixing bowl. While potatoes are still hot add the bacon- onion mixture. Stir to incorporates. Add mayonnaise to taste and stir to combine.
Taste for seasoning and add mustard to taste.
Place egg yolks in food processor and add the vinegar and mustard. Season with salt. Turn on processor and very slowly add oil, drip, drip, drip until the mixture starts to look like mayonnaise then a slow steady stream of oil can be added. If too thick add a few drops of water if too thin add more oil.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 405 (77%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 66.6mg||21 %|
|Sodium 595.5mg||21 %|
|Potassium 712.2mg||19 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 20.8g|
|Protein 6.5g||9 %|
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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: 529
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