Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
411
Calories
17g
Protein
9g
Fat
67g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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
- 6 medium potatoes (about 2 lbs) boiled, peeled, and thickly sliced
- 1 small onion, chopped
- 1 medium tomato, chopped
- ½ cup chopped celery
- 2 slices bacon, cooked and crumbled
- ½ cup mayonnaise
- ⅓ cup Gulden's Special Blend yellow mustard
- 2 tbsp tarragon vinegar
- 2 tbsp sugar, or to taste
Directions
1
Combine potatoes, onion, tomato, celery and bacon.
2
Blend mayonnaise, mustard, vinegar and sugar.
3
Spoon dressing over potato salad; toss gently to coat.
4
Refrigerate until ready to use.
Recipe sourced from
fandom