From Cafe Delites
Potato Salad with Bacon, Eggs and Dill Pickles
- Time
- 30 min
- Makes
- 8
- Ingredients
- 15
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Ingredients
- 2 pounds potatoes (skin on or off)
- 1 cauliflower (cut into 2-inch florets)
- 1/4 cup red onion (finely chopped)
- 3/4 cup dill pickles (sliced, or chopped)
- 1/4 cup celery (diced)
- 1/2 cup green onions (thinly sliced )
- 6 hard boiled eggs (cooled, peeled and quartered, optional)
- 1/2 cup crispy bacon (sliced or chopped)
- 3/4 cup whole egg mayonnaise (low fat or full fat)
- 3/4 cup sour cream (reduced fat or full fat)
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill (finely chopped)
- 1 pinch salt ( to taste)
- 1 pinch pepper (to taste)
Nutrition
- Calories
- 363 kcal
- Fat
- 23 g
- Serving size
- 1 serving
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 495 mg
- Protein
- 12 g
- Trans fat
- 0.05 g
- Cholesterol
- 158 mg
- Carbohydrate
- 29 g
- Saturated fat
- 5 g
- Unsaturated fat
- 16 g
As published by Cafe Delites.
The method
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