Potato Salad
with bacon
Yield:
6 servings
Cost:
$10.54
($1.76 per serving)
Nutrition per serving
354
Calories
24g
fat
31g
carbs
6g
protein
Yield:
12 servings
Cost:
$21.07
($1.76 per serving)
Nutrition per serving
354
Calories
24g
fat
31g
carbs
6g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving2 lbs
Red Potatoes
quartered
$1.92
$0.32
110
Calories
0g
fat
26g
carbs
3g
protein
1 lb
Bacon
chopped
$4.19
$0.70
0
Calories
0g
fat
0g
carbs
0g
protein
2
Carrots
chopped
$0.33
$0.05
9
Calories
0g
fat
2g
carbs
0g
protein
2 ribs
Celery
chopped
$0.38
$0.06
0
Calories
0g
fat
0g
carbs
0g
protein
2
Eggs
$0.19
$0.03
23
Calories
2g
fat
0g
carbs
2g
protein
2 tsp
Red Wine Vinegar
$0.07
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
¾ cup
Mayonnaise
$0.86
$0.14
200
Calories
22g
fat
0g
carbs
0g
protein
3 tbsp
Stone Ground Mustard
$0.24
$0.04
0
Calories
0g
fat
0g
carbs
0g
protein
6
Green Onions
finely chopped
$0.75
$0.13
1
Calories
0g
fat
0g
carbs
0g
protein
1
Red Onion
diced
$1.39
$0.23
11
Calories
0g
fat
2g
carbs
0g
protein
1 tbsp
Sugar
$0.14
$0.02
0
Calories
0g
fat
0g
carbs
0g
protein
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
$3.83
$0.32
110
Calories
0g
fat
26g
carbs
3g
protein
2 lbs
Bacon
chopped
$8.38
$0.70
0
Calories
0g
fat
0g
carbs
0g
protein
4
Carrots
chopped
$0.65
$0.05
9
Calories
0g
fat
2g
carbs
0g
protein
4 ribs
Celery
chopped
$0.76
$0.06
0
Calories
0g
fat
0g
carbs
0g
protein
4
Eggs
$0.38
$0.03
23
Calories
2g
fat
0g
carbs
2g
protein
4 tsp
Red Wine Vinegar
$0.14
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
1½ cups
Mayonnaise
$1.73
$0.14
200
Calories
22g
fat
0g
carbs
0g
protein
6 tbsp
Stone Ground Mustard
$0.47
$0.04
0
Calories
0g
fat
0g
carbs
0g
protein
12
Green Onions
finely chopped
$1.51
$0.13
1
Calories
0g
fat
0g
carbs
0g
protein
2
Red Onions
diced
$2.78
$0.23
11
Calories
0g
fat
2g
carbs
0g
protein
2 tbsp
Sugar
$0.29
$0.02
0
Calories
0g
fat
0g
carbs
0g
protein
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, cook the bacon until crispy. Dry 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. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste.
5
Transfer the potatoes to a large bowl and add the bacon, hard-cooked eggs, carrots, and celery. 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, cook the bacon until crispy. Dry 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. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste.
5
Transfer the potatoes to a large bowl and add the bacon, hard-cooked eggs, carrots, and celery. 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
Carrots
chopped
2 ribs
Celery
chopped
2
Eggs
2 tsp
Red Wine Vinegar
¾ cup
Mayonnaise
3 tbsp
Stone Ground Mustard
6
Green Onions
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
Carrots
chopped
4 ribs
Celery
chopped
4
Eggs
4 tsp
Red Wine Vinegar
1½ cups
Mayonnaise
6 tbsp
Stone Ground Mustard
12
Green Onions
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, cook the bacon until crispy. Dry 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. 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, hard-cooked eggs, carrots, and celery. 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, cook the bacon until crispy. Dry 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. 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, hard-cooked eggs, carrots, and celery. Fold in the mayonnaise mixture. Serve at room temperature.
Notes
Source: Robert Irvine
Notes
Source: Robert Irvine