Directions:
- Cook potatoes in boiling salted water until tender. Drain; cool slightly.
- Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
- Heat chicken broth until warm; remove from the heat.
- Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill.
- Just before serving, gently stir in tomatoes and bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.24 Kcal (1785 kJ) | ||
| Calories from fat | 208.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 36% | |
|---|---|---|---|
| Cholesterol | 92.58mg | 31% | |
| Sodium | 1474.78mg | 61% | |
| Potassium | 1210.2mg | 26% | |
| Total Carbs | 37.13g | 12% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 18.62g | 37% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 3.1mg | 17% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 132.45 Kcal (555 kJ) | ||
| Calories from fat | 64.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 36% | |
|---|---|---|---|
| Cholesterol | 28.77mg | 31% | |
| Sodium | 458.27mg | 61% | |
| Potassium | 376.06mg | 26% | |
| Total Carbs | 11.54g | 12% | |
| Sugars | 1.02g | 13% | |
| Dietary Fiber | 1.45g | 19% | |
| Protein | 5.78g | 37% | |
| Vitamin C | 7.2mg | 39% | |
| Iron | 1mg | 17% | |
| Calcium | 12.5mg | 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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