Directions:
- Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
- Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season.
- Combine the remaining ingredients to make the dressing.
- Fold enough of the dressing into the salad to make it creamy.
- Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.33 Kcal (186 kJ) | ||
| Calories from fat | 28.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 48.92mg | 16% | |
| Sodium | 326.23mg | 14% | |
| Potassium | 80.97mg | 2% | |
| Total Carbs | 2.15g | 1% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.12 Kcal (298 kJ) | ||
| Calories from fat | 45.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 5% | |
|---|---|---|---|
| Cholesterol | 78.5mg | 16% | |
| Sodium | 523.43mg | 14% | |
| Potassium | 129.92mg | 2% | |
| Total Carbs | 3.45g | 1% | |
| Sugars | 1.14g | 3% | |
| Dietary Fiber | 0.92g | 2% | |
| Protein | 3.73g | 5% | |
| Vitamin C | 4.5mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 52.8mg | 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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