Directions:
- Peel potatoes & chop into 1-inch cubes.
- Boil potatoes until fork tender, drain & set aside.
- While potatoes are cooking, trim any large amounts of fat from bacon & then chop the remaining bacon into bite-sized pieces. Pan-fry until crisp; drain on paper towels & let cool.
- Chop 4 of the hard-boiled eggs. Slice the remaining two & set aside or cover & refrigerate for later.
- In large bowl, combine mayonnaise, cider vinegar, sugar, mustard, salt, pepper, garlic powder, celery, onion, olives, bacon & the chopped egg. Stir well.
- Gently stir in potatoes & add more mayo if necessary.
- Refrigerate until serving time.
- Just before serving, stir salad, lay egg slices out atop the salad & sprinkle with paprika.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 788.96 Kcal (3303 kJ) | ||
| Calories from fat | 586.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.2g | 100% | |
|---|---|---|---|
| Cholesterol | 197.5mg | 66% | |
| Sodium | 1452.99mg | 61% | |
| Potassium | 979.43mg | 21% | |
| Total Carbs | 33.58g | 11% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 17.31g | 35% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.8mg | 10% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 237.39 Kcal (994 kJ) | ||
| Calories from fat | 176.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.62g | 100% | |
|---|---|---|---|
| Cholesterol | 59.43mg | 66% | |
| Sodium | 437.19mg | 61% | |
| Potassium | 294.7mg | 21% | |
| Total Carbs | 10.11g | 11% | |
| Sugars | 1.7g | 23% | |
| Dietary Fiber | 1.17g | 16% | |
| Protein | 5.21g | 35% | |
| Vitamin C | 3.6mg | 20% | |
| Iron | 0.5mg | 10% | |
| Calcium | 21.5mg | 7% | |
* 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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