Directions:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes. Cool completely.
- Transfer to a large salad bowl. Stir in the onion, eggs, pickles and parsley; set aside.
- In a small saucepan, heat chicken broth just until warm; remove from the heat. Stir in the mayonnaise, salt, pepper and garlic powder until blended.
- Pour over potato mixture; lightly toss to coat. Cover and chill. Just before serving, gently stir in tomatoes and bacon. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.96 Kcal (1603 kJ) | ||
| Calories from fat | 208.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 36% | |
|---|---|---|---|
| Cholesterol | 92.58mg | 31% | |
| Sodium | 1463.65mg | 61% | |
| Potassium | 928.86mg | 20% | |
| Total Carbs | 27.24g | 9% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 17.38g | 35% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 2.5mg | 14% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 147.3 Kcal (617 kJ) | ||
| Calories from fat | 80.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 36% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 31% | |
| Sodium | 562.98mg | 61% | |
| Potassium | 357.28mg | 20% | |
| Total Carbs | 10.48g | 9% | |
| Sugars | 1.02g | 11% | |
| Dietary Fiber | 1.31g | 14% | |
| Protein | 6.68g | 35% | |
| Vitamin C | 6.8mg | 29% | |
| Iron | 1mg | 14% | |
| Calcium | 13.1mg | 3% | |
* 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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