Recipe Details
Ingredients
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2poundsclean, scrubbed new red potatoes
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6largeeggs
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1poundbacon
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1onion, finely chopped
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1stalkcelery, finely chopped
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2cupsmayonnaise
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salt and pepper to taste
Cooking Directions
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
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Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
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Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories430 | |
| % Daily Value * | |
| Total Fat 37g |
47% |
| Saturated Fat 7g |
35% |
| Cholesterol 121mg |
40% |
| Sodium 536mg |
23% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 1g |
5% |
| Total Sugars 2g |
|
| Protein 10g |
|
| Vitamin C 10mg |
48% |
| Calcium 24mg |
2% |
| Iron 1mg |
6% |
| Potassium 388mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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