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Potato, Bacon, Egg Salad
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Friendly URLs: /potato-bacon-egg-salad
40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
bacon
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
bacon
egg (large)
vegetarian
(?)
Not vegetarian due to:
bacon
egg (large)
pescatarian
(?)
Not pescatarian due to:
bacon
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.2% of RDA
• Calories: 31.3% of RDA
• Carbs: 12.2% of RDA
• Fat (total lipid): 23.0% of RDA
• Fiber: 15.3% of RDA
• Fructose: 0.0% of RDA
• Protein: 14.2% of RDA
• Sodium: 46.1% of RDA
• Sugar: 10.8% of RDA
• Vitamin A (IU): 101% of RDA
• Vitamin B6: 50.9% of RDA
• Vitamin C: 36.0% of RDA
• Iron: 10.3% of RDA
• Magnesium: 13.5% of RDA
• Manganese: 4.7% of RDA
• Niacin: 21.2% of RDA
• Potassium: 20.0% of RDA
• Zinc: 11.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
33.5
g
Calories
626
 
Fiber
4.28
g
Iron
1.95
mg
Protein
16.0
g
Sodium
622
mg
Sugars
3.38
g
Fat (total lipid)
14.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
package
+
-
 
 
4
cups
+
-
 
 
4
tbsp
+
-
 
 
6
whole
+
-
 
smallest you can find.
 
1/2
cans
+
-
 
drained.
 
4
whole
+
-
 
 
 
 
 
to taste.
 
 
 
 
to taste.
 
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PREPARATION
PREPARING THE SALAD
1.
Depending on the size of the potatoes, halve or quarter them (you don't want the pieces too big OR too small).
2.
Put the potatoes in a medium saucepan and cover with cold water.
3.
Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
4.
Meanwhile, sauté the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels. Once cooled, chop/crumble into bite size pieces.
5.
Put the eggs in a small saucepan and cover with cold water.
6.
Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and halve.
7.
At this point, the potatoes should be done. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. Salt and pepper according to taste as they are cooling so the flavor can soak into the potatoes.
ASSEMBLING THE SALAD
8.
Place ~1 cup/handful of mixed greens in each bowl.
9.
Evenly distribute the potatoes and crumbled bacon among the 4 bowls.
10.
Top with 1 tbsp capers each, 2 egg halves, and black olives.
11.
Sprinkle a bit of pepper over the top and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 626
Protein 16.0 g
Carbohydrates 33.5 g
Iron 1.95 mg
Fiber 4.28 g
Calcium 51.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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