Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 4 hard-cooked eggs, chopped | ||
| 1 stalk(s) celery, diced | ||
| ½ c. chopped green bell pepper | ||
| 6 green onions, diced | ||
| 5 slice(s) Hy-Vee bacon, cooked and chopped |
Directions
- 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.
- In a small bowl, stir mayonnaise, mustard, sugar, salt and dill weed.
- In a large bowl, combine cooled potatoes, eggs, celery, bell pepper, green onion and bacon. Add dressing; stir gently to coat.
- 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.