Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
393
Calories
17g
Protein
10g
Fat
61g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Pimento | not in our table | 0 |
| Sauce | not in our table | 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 lbs small red potatoes or small yellow potatoes
- salt
- Salad stuff
- 3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces
- 1 1/2 cups diced red onions
- 4 green onions, sliced
- 3/4 cup dill pickles, chopped
- 3/4 cup good quality green olives, chopped (with pimentos is okay, just good quality)
- 1 tablespoon garlic powder
- Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons habanero sauce
- =
Directions
1
Peel (or not) the potatoes and boil with a good bit of salt.
2
Drain and then cube when cool.
3
Add salad ingredients to potatoes.
4
Mix Dressing ingredients and then toss with salad ingredients& potatoes.
5
Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
Recipe sourced from
fandom