Directions:
- Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
- Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
- In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper.
- In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time.
- Serves 10 to 12.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.16 Kcal (1788 kJ) | ||
| Calories from fat | 279.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.05g | 48% | |
|---|---|---|---|
| Cholesterol | 67.97mg | 23% | |
| Sodium | 2151.34mg | 90% | |
| Potassium | 527.46mg | 11% | |
| Total Carbs | 18.46g | 6% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 19.9g | 40% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 249.48 Kcal (1045 kJ) | ||
| Calories from fat | 163.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.13g | 48% | |
|---|---|---|---|
| Cholesterol | 39.7mg | 23% | |
| Sodium | 1256.45mg | 90% | |
| Potassium | 308.05mg | 11% | |
| Total Carbs | 10.78g | 6% | |
| Sugars | 4.16g | 28% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 11.62g | 40% | |
| Vitamin C | 3.2mg | 9% | |
| Iron | 1.2mg | 11% | |
| Calcium | 11.2mg | 2% | |
* 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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