Directions:
- Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
- Boil eggs while potatoes are cooking. Let them both cool after cooking.
- Add shredded pickles to eggs and potatoes in a large bowl.
- Mix mayo, mustard, dill, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
- Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1518.43 Kcal (6357 kJ) | ||
| Calories from fat | 1240.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 137.79g | 212% | |
|---|---|---|---|
| Cholesterol | 400.78mg | 134% | |
| Sodium | 2844.89mg | 119% | |
| Potassium | 1398.17mg | 30% | |
| Total Carbs | 40.24g | 13% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 31.82g | 64% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 3.8mg | 21% | |
| Calcium | 110.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 262.16 Kcal (1098 kJ) | ||
| Calories from fat | 214.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 212% | |
|---|---|---|---|
| Cholesterol | 69.19mg | 134% | |
| Sodium | 491.17mg | 119% | |
| Potassium | 241.4mg | 30% | |
| Total Carbs | 6.95g | 13% | |
| Sugars | 0.99g | 23% | |
| Dietary Fiber | 1.02g | 24% | |
| Protein | 5.49g | 64% | |
| Vitamin C | 3.5mg | 34% | |
| Iron | 0.7mg | 21% | |
| Calcium | 19.1mg | 11% | |
* 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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