Bacon/Dill Potato Salad
- Number of Servings: 7
Ingredients
5 cups potato, diced16 tbsp light mayonnaise2 tbsp dill weed, dried1/4 cup onions, chopped3 medium slices bacon1 tsp garlic powder3 tsp Splenda Sweetener1/3 tbsp cider vinegar
Peel and dice potatoes. Boil in water until potatoes are just starting to get soft. Do not overcook.
Drain and cool potatoes. Set aside.
Lay bacon on papertowels and top with paper towels. Cook in microwave approximately 5 minutes or until crispy. Remove and put on fresh papertowels and press out as much grease as possible. Set aside until cool and then crumble into small bits.
In a large bowl add mayo, splenda and vinegar, stir well. Add dill, garlic powder, bacon and onion , stir well.
Once the potatoes are cool add them to the dressing mixture and refrigerate for at least 2 hours to let the flavor set.
Number of Servings: 7
Recipe submitted by SparkPeople user REYADAWNBRINGER.
Drain and cool potatoes. Set aside.
Lay bacon on papertowels and top with paper towels. Cook in microwave approximately 5 minutes or until crispy. Remove and put on fresh papertowels and press out as much grease as possible. Set aside until cool and then crumble into small bits.
In a large bowl add mayo, splenda and vinegar, stir well. Add dill, garlic powder, bacon and onion , stir well.
Once the potatoes are cool add them to the dressing mixture and refrigerate for at least 2 hours to let the flavor set.
Number of Servings: 7
Recipe submitted by SparkPeople user REYADAWNBRINGER.
Nutritional Info Amount Per Serving
- Calories: 219.4
- Total Fat: 12.8 g
- Cholesterol: 14.4 mg
- Sodium: 327.1 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
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