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Mom's Potato Salad
Guiding Stars
Servings:
Serves 10-12 as an appetizerPrep Time:
20 minutesCook Time:
20 minutes
Ingredients
| 1 5 lb bag all-purpose potato, peeled and cut into 1-inch chunks |
| 1/3 cup Ken's italian dressing |
| 6 each large eggs |
| ½ lb North Country Smokehouse Bacon slices |
| 1 cup Hellmann's light mayonnaise |
| 1/3 cup French’s Bold N spicy mustard |
| ½ teaspoon salt |
| ¼ teaspoon Freshly ground pepper |
| ¼ cup Hannaford brand chopped dill pickles |
Directions
| 1. In a 5-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low, cover and simmer 10 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly. Pour Italian dressing over warm potatoes, toss gently. |
| 2. While potatoes are cooling, hard cook eggs: In a 3-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boil over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks. |
| 3. In large nonstick skillet, cook bacon over medium-low heat until browned and crisp. Drain bacon on paper towels; crumble. |
| 4. In large bowl, mix mayonnaise, mustard, salt and pepper. Add potatoes, bacon and pickles, stir gently to combine. Gently stir in eggs. Serve warm or refrigerate before serving. |
Nutrition
| Nutritional Facts | ||
| Servings | Serves 10-12 | |
| Calcium | 31 mg (0%) | |
| Calories | 367 kcal (18%) | |
| Carbohydrates | 14 g (4%) | |
| Cholesterol | 143 mg (47%) | |
| Dietary Fiber | 4 g (16% ) | |
| Iron | 9 g (15% ) | |
| Protein | 12 g (20% ) | |
| Saturated Fat | 13 mg (65% ) | |
| Sodium | 631 g (26% ) | |
| Sugars, total | 7 | |
| Total Fat | 40 g( 61%) | |
| Vitamin A | 169 IU (3%) | |
| Vitamin C | 11 mg (18%) |
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