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Description
Potato salad for two. Goes well with Fennel-Pepper Back Ribs or with Honey-Apricot Pork Chops.
Ingredients
US|METRIC
2 SERVINGS
- 1 red potato (large, peeled, cut into 1/2-inch cubes)
- 1 sweet potato (peeled, cut into 1/2-inch cubes)
- salt
- black pepper
- 2 Tbsp. white wine vinegar
- 4 tsp. dijon style mustard
- 1/2 tsp. hot pepper sauce
- 4 Tbsp. olive oil
- 3 slices bacon
- 1/4 cup celery (finely chopped)
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Directions
- Boil potatoes (or cook in microwave) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in medium bowl. In separate bowl, whisk together wine vinegar, mustard, hot pepper sauce and olive oil. Fry bacon; drain and crumble; toss with potatoes, dressing and celery.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium840mg35% |
| Potassium840mg24% |
| Protein9g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A190% |
| Vitamin C20% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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