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Picnic Potato Salad

Western.Chefs's picture
Ingredients
  Red skinned potatoes 1⁄2 Pound, halved, cooked, and cooled to make 4 1/2 cups (Small Sized)
  Lean bacon slice 3
  Olive oil 1 Teaspoon
  Chicken stock/Low- sodium chicken broth 1⁄4 Cup (4 tbs)
  White wine vinegar/Apple cider vinegar 3 Tablespoon
  Whole grain dijon mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Chopped sweet green peppers 1⁄4 Cup (4 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

1. While the potatoes cook, in an 8-inch skillet, cook the bacon over moderately high heat for 5 minutes or until crisp. Using a slotted spoon, transfer to paper towels to dram, then crumble.
2. Measure 2 teaspoons of the bacon drippings into a small bowl; discard any remaining drippings. Whisk in the oil until combined, then the stock, vinegar, mustard, salt, and black pepper. Add the potatoes, onions and the sweet green and red peppers; toss gently to coat. Garnish with the bacon and parsley. Serve at room temperature with fresh fruit and sandwiches stuffed with Honey Baked Ham.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Healthy
Cook Time: 
5 Minutes

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4.20909
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 308 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 14.4 mg4.8%

Sodium 1236 mg51.5%

Total Carbohydrates 46 g15.5%

Dietary Fiber 7.2 g28.9%

Sugars 6.2 g

Protein 12 g24.1%

Vitamin A 70.5% Vitamin C 209.3%

Calcium 7.4% Iron 22.4%

*Based on a 2000 Calorie diet

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Picnic Potato Salad Recipe