Quick Bacon Potato Salad Recipe
My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to get-togethers. —Tami Gallagher, Eagan, Minnesota
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped onion
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon minced garlic
- 2 tablespoons minced fresh parsley
- 2 tablespoons prepared mustard
- 3 tablespoons prepared ranch salad dressing
- 4 teaspoons white vinegar
- 4 cups cubed red potatoes
- 7 bacon strips cooked and crumbled
- 1-1/3 cups mayonnaise
- Carbohydrate 3.00860729664134 g
- Cholesterol 19.5475000042083 mg
- Fat 14.602257887863 g
- Fiber 0.68006211458085 g
- Protein 3.95361193259717 g
- Saturated Fat 4.35653534566747 g
- Serving Size 1 1 serving (63g)
- Sodium 357.646112067527 mg
- Sugar 2.32854518206049 g
- Trans Fat 1.46477031079862 g
- Calories 159 calories
Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings. Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51 Nutritional Facts 3/4 cup equals 398 calories, 35 g fat (6 g saturated fat), 22 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
