Red Potato Salad with Bacon

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Red Potato Salad with Bacon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds tiny new red potatoes, scrubbed and quartered

  • 1

    teaspoon salt

  • cups mayonnaise or salad dressing

  • 2

    teaspoons white vinegar

  • 2

    teaspoons yellow mustard

  • ½

    cup sliced celery

  • ¼

    cup sliced green onions

  • ¼

    cup chopped Dilled Quick Pickles or dill pickle relish

  • 2

    tablespoons snipped fresh parsley

  • 2

    tablespoons prepared horseradish

  • 4

    hard-cooked eggs, chopped

  • 4

    slicesbacon, crisp-cooked and coarsely crumbled

  • ½

    teaspoon salt

  • ½

    teaspoon ground black pepper

  • Lettuce leaves (optional)

Directions

1. In a large saucepan combine potatoes, the 1 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or just until tender. Drain well; let cool slightly. 2. Meanwhile, for dressing, in a large bowl stir together mayonnaise, vinegar, and mustard. Stir in celery, green onions, pickles, parsley, and horseradish. Add potatoes, eggs, bacon, the 1/2 teaspoon salt, and the pepper. Toss gently to coat. Cover and chill for 6 to 24 hours before serving. 3. To serve, if desired, line a serving bowl with lettuce leaves; spoon potato salad into bowl. Nutrition Facts (Red Potato Salad with Bacon) Servings Per Recipe 10, cal. (kcal) 358, Fat, total (g) 30, chol. (mg) 100, sat. fat (g) 6, carb. (g) 16, Monosaturated fat (g) 1, Polyunsaturated fat (g) 16, fiber (g) 2, sugar (g) 2, pro. (g) 6, vit. A (IU) 243, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 702, Potassium (mg) 495, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet


Nutrition

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