Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
415
Calories
10g
Protein
18g
Fat
56g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. red or white new potatoes
- Vegetable oil for brushing
- 5 lean bacon slices
- 1/4 cup olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 2 tsp. Dijon mustard
- 2 Tbs. chopped dill pickle
- Salt and freshly ground pepper, to taste
- 1 cup chopped red bell pepper
- 1 small red onion, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes