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Ingredientes
- 4 c. cubed, cooked potatoes
- 6 slices bacon, crisply cooked, crumbled
- 1/4 c. minced fresh parsley or possibly 1 1/2 teaspoon parsley flakes
- 2 tbsp. minced green onion - tops
- 2 Large eggs, hard-boiled, cut into wedges
Direcciones
- In small jar with tight lid, combine all dressing ingredients and shake well. In large bowl, combine all salad ingredients except Large eggs. Pour dressing over potato mix. Toss lightly. Chill to blend flavors. Garnish with egg wedges. 8 (1/2 c.) servings. Calories: 190 per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 200 | 62% |
| Total Fat 22.18g | 28% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 406mg | 17% |
| Potassium 625mg | 18% |
| Total Carbs 20.57g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.16g | 1% |
| Protein 10.58g | 17% |
