Potato Salad
with bacon
Yield:
6 servings
Cost:
$2.52
($0.42 per serving)
Nutrition per serving
234
Calories
24g
fat
2g
carbs
2g
protein
Yield:
12 servings
Cost:
$5.04
($0.42 per serving)
Nutrition per serving
234
Calories
24g
fat
2g
carbs
2g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving2 lbs
Red Potatoes
quartered
$0.00
$0.00
1 lb
Bacon
chopped
$0.00
$0.00
2
Eggs
$0.19
$0.03
23
Calories
2g
fat
0g
carbs
2g
protein
2 tsp
Red Wine Vinegar
$0.00
$0.00
¾ cup
Mayonnaise
$0.86
$0.14
200
Calories
22g
fat
0g
carbs
0g
protein
3 tbsp
whole-grain mustard
$0.00
$0.00
6
scallions
finely chopped
$0.00
$0.00
1
Red Onion
diced
$1.39
$0.23
11
Calories
0g
fat
2g
carbs
0g
protein
1 tbsp
Sugar
$0.00
$0.00
½ tsp
Salt
$0.02
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Black Pepper
$0.06
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving4 lbs
Red Potatoes
quartered
$0.00
$0.00
2 lbs
Bacon
chopped
$0.00
$0.00
4
Eggs
$0.38
$0.03
23
Calories
2g
fat
0g
carbs
2g
protein
4 tsp
Red Wine Vinegar
$0.00
$0.00
1½ cups
Mayonnaise
$1.73
$0.14
200
Calories
22g
fat
0g
carbs
0g
protein
6 tbsp
whole-grain mustard
$0.00
$0.00
12
scallions
finely chopped
$0.00
$0.00
2
Red Onions
diced
$2.78
$0.23
11
Calories
0g
fat
2g
carbs
0g
protein
2 tbsp
Sugar
$0.00
$0.00
1 tsp
Salt
$0.03
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Black Pepper
$0.12
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
2
Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
3
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
4
Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
Instructions
1
Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
2
Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
3
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
4
Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
Notes
Source: Robert Irvine
Notes
Source: Robert Irvine
Potato Salad
with bacon
Yield:
6 servings
with bacon
Yield:
12 servings
Ingredients
2 lbs
Red Potatoes
quartered
1 lb
Bacon
chopped
2
Eggs
2 tsp
Red Wine Vinegar
¾ cup
Mayonnaise
3 tbsp
whole-grain mustard
6
scallions
finely chopped
1
Red Onion
diced
1 tbsp
Sugar
½ tsp
Salt
½ tsp
Black Pepper
Ingredients
4 lbs
Red Potatoes
quartered
2 lbs
Bacon
chopped
4
Eggs
4 tsp
Red Wine Vinegar
1½ cups
Mayonnaise
6 tbsp
whole-grain mustard
12
scallions
finely chopped
2
Red Onions
diced
2 tbsp
Sugar
1 tsp
Salt
1 tsp
Black Pepper
Instructions
Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
Instructions
Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
Notes
Source: Robert Irvine
Notes
Source: Robert Irvine