| Ingredient |
Amount |
Calories |
| Potatoes, raw, flesh and skin |
907g |
698kcal |
| Egg boiled |
200g |
310kcal |
| Mayonnaise, regular |
110g |
748kcal |
| Vinegar cider |
29.8g |
6kcal |
| Pork, cured, bacon, pre-sliced, cooked, pan-fried |
69g |
323kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
55g |
18kcal |
| Mustard, prepared, yellow |
30g |
18kcal |
Recipe Instructions:
Ingredients:
• 2 lbs potatoes (Yukon Gold or red potatoes), peeled and diced
• 6 slices bacon, cooked and crumbled
• 4 hard-boiled eggs, chopped
• 1/2 cup chopped green onions
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
Instructions:
1. In a large pot, boil diced potatoes until tender but still firm, about 10-15 minutes.
2. Drain cooked potatoes and transfer to a large bowl.
3. Add crumbled bacon, chopped hard-boiled eggs, and chopped green onions to the bowl with potatoes.
4. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
5. Pour dressing over warm potato salad ingredients and toss gently to coat all ingredients evenly.
6. Serve warm potato salad immediately, showcasing the savory flavors and creamy texture.
