Potato Salad with Bacon and Fresh Herbs Recipe
Ingredients
- 3 pounds red potatoes, washed and cut into chunks
- 1 1/2 cup mayo
- 1/2 block cream cheese, at room temperature
- 1 tbsp horseradish sauce (not prepared, but the sauce you find near the mayo)
- 1/4 Vidalia (yellow) onion, diced
- 1/4 cup hamburger sliced pickles, diced
- 1/4 cup green olives, diced
- 1/4 cup jarred pickled jalapeno slices, diced
- 4 bacon slices, crumbled (feel free to use more if youâre a bacon lover)
- 3 sprigs fresh Rosemary â stems removed
- 3 sprigs fresh Thyme â stems removed
Directions
- ring a dutch oven to a boil over high heat, drizzle with olive oil and add the potatoes.
- Boil until fork tender. If you have a stand mixer, it will definitely come in handy right now.
- If not, use a large mixing bowl with a big wooden spoon.
- Drain the potatoes and dump into the mixer (or bowl). Add the rest of the ingredients and combine on âstirâ for just a minute or two â we donât want mashed potatoes.
- Salt and pepper to taste â do not leave this part out.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 6 servings | |
| Calories 691 | |
| Calories from Fat 511 | 74% |
| Total Fat 57.63g | 72% |
| Saturated Fat 10.05g | 40% |
| Trans Fat 0.06g | |
| Cholesterol 20mg | 7% |
| Sodium 567mg | 24% |
| Potassium 1141mg | 33% |
| Total Carbs 38.12g | 10% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.68g | 2% |
| Protein 8.71g | 14% |
