Directions:
- In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine the vinegar, oil, mustard, basil, pepper and salt. Drain potatoes; cut into 1-in. chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely.
- In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.82 Kcal (1783 kJ) | ||
| Calories from fat | 191.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.25g | 33% | |
|---|---|---|---|
| Cholesterol | 121.75mg | 41% | |
| Sodium | 1526.78mg | 64% | |
| Potassium | 1209.23mg | 26% | |
| Total Carbs | 36.06g | 12% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 23.76g | 48% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 3.3mg | 18% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 129.1 Kcal (541 kJ) | ||
| Calories from fat | 57.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 33% | |
|---|---|---|---|
| Cholesterol | 36.91mg | 41% | |
| Sodium | 462.9mg | 64% | |
| Potassium | 366.62mg | 26% | |
| Total Carbs | 10.93g | 12% | |
| Sugars | 1.24g | 16% | |
| Dietary Fiber | 1.36g | 18% | |
| Protein | 7.2g | 48% | |
| Vitamin C | 5.8mg | 32% | |
| Iron | 1mg | 18% | |
| Calcium | 25mg | 8% | |
* 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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