Rhonnie's potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
6 large (3" to 4-1/4" dia.) Potato, raw 6 large Hard Boiled Egg 8 serving Bacon - Farmland Thick Sliced Bacon 1 cup, chopped Onions, raw 1.5 cup, diced Celery, raw 7 serving Vlassic Baby Kosher Dill pickle 8 oz Radish, Fresh 3 tsp Grey Poupon Dijon Mustard 24 tbsp Smart Choice Spin blend Omega Salad Dressing (by KGOEDDERTZ) 4 tbsp Kraft Ranch Salad Dressing .25 cup Dairy, Milk - Whole - 1 cup 1 tbsp Dill Pickle juice (by JOTERESA) 5 oz Cheddar Cheese
boil potatoes whole and in skins, cool in cold water, Boil eggs, and cool in water, chop all of the vegetables put in a large mixing bowl, cut bacon into bite-size pieces and then cook up how you like, In small mixing bowl stir together... spin blend, mustard pickle juice, egg yolks, ranch dressing, and milk. ( mix it well) peel cold potatoes and eggs, ( yolks to spin blend mixture) put egg whites and potatoes in with the vegetables. dice up cheese into vegetables, add spin blend mixture stir up until everything is well coated.
Serving Size: 18 - 1 cup
Number of Servings: 18
Recipe submitted by SparkPeople user RHONNIE07.
Serving Size: 18 - 1 cup
Number of Servings: 18
Recipe submitted by SparkPeople user RHONNIE07.
Nutritional Info Amount Per Serving
- Calories: 274.7
- Total Fat: 15.5 g
- Cholesterol: 78.6 mg
- Sodium: 500.4 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.5 g
- Protein: 7.9 g