Directions:
- Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes. Drain and transfer to a salad bowl.
- While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl.
- Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1898.58 Kcal (7949 kJ) | ||
| Calories from fat | 1420.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.88g | 243% | |
|---|---|---|---|
| Cholesterol | 833.3mg | 278% | |
| Sodium | 3784.79mg | 158% | |
| Potassium | 2824.57mg | 60% | |
| Total Carbs | 77.41g | 26% | |
| Sugars | 11.83g | 47% | |
| Dietary Fiber | 10.47g | 42% | |
| Protein | 43.74g | 87% | |
| Vitamin C | 58.2mg | 97% | |
| Iron | 6.7mg | 37% | |
| Calcium | 186.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 102.16 Kcal (428 kJ) | ||
| Calories from fat | 76.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 243% | |
|---|---|---|---|
| Cholesterol | 44.84mg | 278% | |
| Sodium | 203.66mg | 158% | |
| Potassium | 151.99mg | 60% | |
| Total Carbs | 4.17g | 26% | |
| Sugars | 0.64g | 47% | |
| Dietary Fiber | 0.56g | 42% | |
| Protein | 2.35g | 87% | |
| Vitamin C | 3.1mg | 97% | |
| Iron | 0.4mg | 37% | |
| Calcium | 10mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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