Directions:
- Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
- Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
- In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.05 Kcal (1574 kJ) | ||
| Calories from fat | 229.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.49g | 39% | |
|---|---|---|---|
| Cholesterol | 109.74mg | 37% | |
| Sodium | 1537.9mg | 64% | |
| Potassium | 665.27mg | 14% | |
| Total Carbs | 16.73g | 6% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 20.84g | 42% | |
| Vitamin C | 8mg | 13% | |
| Iron | 2.2mg | 12% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 205.79 Kcal (862 kJ) | ||
| Calories from fat | 125.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.95g | 39% | |
|---|---|---|---|
| Cholesterol | 60.05mg | 37% | |
| Sodium | 841.6mg | 64% | |
| Potassium | 364.06mg | 14% | |
| Total Carbs | 9.15g | 6% | |
| Sugars | 0.81g | 6% | |
| Dietary Fiber | 0.99g | 7% | |
| Protein | 11.4g | 42% | |
| Vitamin C | 4.4mg | 13% | |
| Iron | 1.2mg | 12% | |
| Calcium | 21mg | 4% | |
* 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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