Stuffed Spud Salad Recipe

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Stuffed Spud Salad
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Ingredients:

Directions:

  1. Sherry made a bunch of extra potatoes the night before (baked them one hour 375 degrees. Cool overnight in the frig. Chunk up the next day when completely cold.
  2. Cook the bacon crisp, drain off the fat, cool and crumble in big pieces.
  3. Chop green onion, white and green part.
  4. Quarter the hard boiled eggs.
  5. Make the dressing by mixing the mayo, sourcream, seasonings, the bbq sauce. She eyeballed the measurement on the dressing. She said until it looked like enough to coat all the cubed potatoes but not be gloppy. She was guessing between 3/4 to one cup each of the mayo and sourcream and perhaps a quarter of a cup of bbq sauce.
  6. To the potatoes, cheese, onions, eggs, she added enough dressing to moisten it well. Let it chill half an hour. Tasted added and more dressing or salt if needed and just before the picnic covered the top with all the crispy chopped bacon.
  7. There wasn't any left, it vanished!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.74 Kcal (1276 kJ)
Calories from fat 137.4 Kcal
% Daily Value*
Total Fat 15.27g 23%
Cholesterol 76.39mg 25%
Sodium 595.43mg 25%
Potassium 679.54mg 14%
Total Carbs 25.44g 8%
Sugars 2.37g 9%
Dietary Fiber 4.59g 18%
Protein 15.96g 32%
Vitamin C 9.4mg 16%
Iron 1.6mg 9%
Calcium 232.2mg 23%
Amount Per 100 g
Calories 163.37 Kcal (684 kJ)
Calories from fat 73.66 Kcal
% Daily Value*
Total Fat 8.18g 23%
Cholesterol 40.95mg 25%
Sodium 319.21mg 25%
Potassium 364.3mg 14%
Total Carbs 13.64g 8%
Sugars 1.27g 9%
Dietary Fiber 2.46g 18%
Protein 8.56g 32%
Vitamin C 5mg 16%
Iron 0.8mg 9%
Calcium 124.5mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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