Directions:
- Scrub the potatoes clean and chop into 1 inch pieces; do not remove the skin. Boil the potatoes and eggs in the same pot to save time. Add 1 tbsp of kosher salt to the water.
- Boil the potatoes until tender.
- Dice the pickles.
- Once the potatoes are ready drain off the water and remove the eggs. Dice the hard boiled egg and combine the potatoes, eggs and pickles together in a large bowl.
- Fold in the mustard and mayo until everything is coated. Add salt and pepper to taste.
- Lastly, fold in the bacon pieces.
- This is good now but will be wonderful after a few hours of chilling in the fridge.
- I make a larger version some weekends to store in the fridge to take along with lunches during the week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.01 Kcal (2286 kJ) | ||
| Calories from fat | 342.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38g | 58% | |
|---|---|---|---|
| Cholesterol | 110.25mg | 37% | |
| Sodium | 710.21mg | 30% | |
| Potassium | 1237.82mg | 26% | |
| Total Carbs | 41.59g | 14% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 11.35g | 23% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 3.1mg | 17% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 153.91 Kcal (644 kJ) | ||
| Calories from fat | 96.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 58% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 37% | |
| Sodium | 200.2mg | 30% | |
| Potassium | 348.92mg | 26% | |
| Total Carbs | 11.72g | 14% | |
| Sugars | 0.99g | 14% | |
| Dietary Fiber | 1.54g | 22% | |
| Protein | 3.2g | 23% | |
| Vitamin C | 6.4mg | 38% | |
| Iron | 0.9mg | 17% | |
| Calcium | 15.4mg | 5% | |
* 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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