Potato Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.5
- Total Fat: 11.6 g
- Cholesterol: 12.5 mg
- Sodium: 257.9 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 5.0 g
- Protein: 6.7 g
View full nutritional breakdown of Potato Salad calories by ingredient
Number of Servings: 6
Ingredients
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Ingredients:
Cider Vinegar, 0.78 cup (remove)
Olive Oil, 0.24 cup (remove)
Louis Rich Turkey Bacon, 6 serving (remove)
Onions, raw, 1.02 medium (2-1/2" dia) (remove)
Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) (remove)
Grey Poupon Dijon Mustard, 3 tsp (remove)
Directions
In a large saute pan, cook turkey bacon until crispy. Remove with a slotted spoon and drain on a paper towel then crumble when cooled.
Drain most of the fat ( there shouldn't be much) then add the onions to the pan. Cook over medium heat stirring the onions until caramelized.
When the potatoes are cooked drain them and add them back to the pan. Add the bacon and onions back to the pot of potatoes when done. Smash the potatoes with a wooden spoon or large fork. Set aside.
Make a vinaigrette by combining the cider vinegar with oil and Dijon mustard. Whisk until combined. Pour this over the warm potatoes and stir to combine, further breaking up the potatoes with a wooden spoon. Season with salt (if desired) and pepper then fold in the chopped green onions and chopped parsley.
This makes roughly 6 portions. I did not measure them and this may vary with potato size.
Number of Servings: 6
Recipe submitted by SparkPeople user DAZELLYN.
Drain most of the fat ( there shouldn't be much) then add the onions to the pan. Cook over medium heat stirring the onions until caramelized.
When the potatoes are cooked drain them and add them back to the pan. Add the bacon and onions back to the pot of potatoes when done. Smash the potatoes with a wooden spoon or large fork. Set aside.
Make a vinaigrette by combining the cider vinegar with oil and Dijon mustard. Whisk until combined. Pour this over the warm potatoes and stir to combine, further breaking up the potatoes with a wooden spoon. Season with salt (if desired) and pepper then fold in the chopped green onions and chopped parsley.
This makes roughly 6 portions. I did not measure them and this may vary with potato size.
Number of Servings: 6
Recipe submitted by SparkPeople user DAZELLYN.
