Directions:
- Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
- Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
- Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
- Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.7 Kcal (2482 kJ) | ||
| Calories from fat | 459.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.03g | 79% | |
|---|---|---|---|
| Cholesterol | 112.62mg | 38% | |
| Sodium | 564.12mg | 24% | |
| Potassium | 643.73mg | 14% | |
| Total Carbs | 26g | 9% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 13.11g | 26% | |
| Vitamin C | 30.1mg | 50% | |
| Iron | 116.3mg | 646% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 272.01 Kcal (1139 kJ) | ||
| Calories from fat | 210.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.42g | 79% | |
|---|---|---|---|
| Cholesterol | 51.68mg | 38% | |
| Sodium | 258.9mg | 24% | |
| Potassium | 295.43mg | 14% | |
| Total Carbs | 11.93g | 9% | |
| Sugars | 0.64g | 6% | |
| Dietary Fiber | 1.12g | 10% | |
| Protein | 6.02g | 26% | |
| Vitamin C | 13.8mg | 50% | |
| Iron | 53.4mg | 646% | |
| Calcium | 16.9mg | 4% | |
* 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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