Touchdown Potato Salad

Recipe

Salad
Touchdown Potato Salad

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User Rating

4 out of 5 stars
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4 ratings

Recipe Data

8
Servings
30min
Prep
50min
Total

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    4 c.cubed, unpeeled red potatoes
    1 c.Hy-Vee light mayonnaise
    1 tbsp.Hy-Vee Dijon mustard
    2 tsp.Hy-Vee sugar
    ½ tsp.Hy-Vee salt
    ½ tsp.dill weed
    4hard-cooked eggs, chopped
    1 stalk(s)celery, diced
    ½ c.chopped green bell pepper
    6green onions, diced
    5 slice(s)Hy-Vee bacon, cooked and chopped

    Directions

    1. In a large saucepan, cover potatoes with water and bring to a boil. Reduce heat and simmer 10 minutes or until fork-tender; drain and cool.
    2. In a small bowl, stir mayonnaise, mustard, sugar, salt and dill weed.
    3. In a large bowl, combine cooled potatoes, eggs, celery, bell pepper, green onion and bacon. Add dressing; stir gently to coat.
    4. Cover and refrigerate at least 3 hours before serving.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 110mg
    • Sodium: 540mg
    • Total Carbohydrates: 20g
    • Protein: 7g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 35%
    0%
    Iron 6%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2012.