Three-Potato Salad with Bacon
A creamy and comforting classic with a salty twist.
| Servings |
| 8 |
| Servings |
| 8 |
Ingredients
- 4 medium red-skinned new potatoes unpeeled
- 3 Yukon Gold new potatoes unpeeled
- 1 large sweet potato halved
- 3/4 cup buttermilk
- 1/3 cup light mayonnaise
- 2 tbsp grainy mustard
- 2 tbsp white vinegar or white wine vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 6 slices bacon cooked and crumbled
- 4 green onions thinly sliced
- 3 tbsp fresh dill chopped
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Place new and Yukon Gold potatoes in a large saucepan; cover with salted water. Bring to boil; reduce heat, cover and cook until tender when pierced with a skewer, about 30 minutes. Drain and cut into bite-size pieces.
- Meanwhile, place sweet potato in a small saucepan; cover with salted water. Bring to boil; reduce heat, cover and cook just until tender when pierced with a skewer, about 20 minutes. Drain, peel and cut into bite-size pieces.
- In a large bowl, whisk buttermilk, mayonnaise, mustard, vinegar, salt and pepper. Add potatoes, bacon, green onions and dill, folding gently to coat. Cover and refrigerate at least 1 hour for flavours to blend.
Recipe Notes
Nutrition Facts
Three-Potato Salad with Bacon
Amount Per Serving
Calories 155
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 744mg
31%
Potassium 358mg
10%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 2g
Protein 7g
14%
Vitamin A
45%
Vitamin C
21%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
