Directions:
- Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
- Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
- Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.87 Kcal (1976 kJ) | ||
| Calories from fat | 274.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.52g | 47% | |
|---|---|---|---|
| Cholesterol | 35.2mg | 12% | |
| Sodium | 1516.15mg | 63% | |
| Potassium | 1062.14mg | 23% | |
| Total Carbs | 35.62g | 12% | |
| Sugars | 11.95g | 48% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 16.3g | 33% | |
| Vitamin C | 30.5mg | 51% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2mg | 11% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 103.52 Kcal (433 kJ) | ||
| Calories from fat | 60.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 47% | |
|---|---|---|---|
| Cholesterol | 7.72mg | 12% | |
| Sodium | 332.62mg | 63% | |
| Potassium | 233.02mg | 23% | |
| Total Carbs | 7.82g | 12% | |
| Sugars | 2.62g | 48% | |
| Dietary Fiber | 1.37g | 25% | |
| Protein | 3.58g | 33% | |
| Vitamin C | 6.7mg | 51% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.4mg | 11% | |
| Calcium | 18.4mg | 8% | |
* 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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