Breakfast & Brunchcafedelites5.0
Potato Salad with Bacon, Eggs and Dill Pickles
Potato Salad with Bacon, Dill Pickles, Eggs, HALF the carbs and a creamy mayo/sour cream dressing! This Potato Salad is THE BEST side dish! HALF of the carbs of regular potato salads with SO MUCH FLAVOUR! The recipe also includes LOW CARB AND ALL CARB OPTIONS!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Chop the potatoes into 1-inch pieces. Boil potatoes with cauliflower florets in a pot of salted water until both are tender (about ⏱️ 10-15 minutes). Drain and allow to cool completely.
potatoes (skin on or off)2 poundscauliflower (cut into 2-inch florets)1
2
In a large salad bowl, combine the potato, cauliflower, onion, pickles, celery and 1/4 cup of green onion. Toss to combine well.
cauliflower (cut into 2-inch florets)1
3
In a smaller bowl, mix together all of the dressing ingredients. Pour over the salad, mixing through until completely coated in dressing. Taste test and season with salt and pepper, if desired. Refrigerate before serving.
salt ( to taste)1 pinchpepper (to taste)1 pinch
4
When ready to serve, top with remaining green onions, bacon and quartered boiled eggs. Garnish with extra dill leaves (optional). (You can also add about 1/4 cup chopped pickles on top to decorate.)
cup dill pickles (sliced, or chopped)3/4fresh dill (finely chopped)1 tablespoon
Nutrition Facts
calories
363 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
495 mg
protein Content
12 g
trans Fat Content
0.05 g
cholesterol Content
158 mg
carbohydrate Content
29 g
saturated Fat Content
5 g
unsaturated Fat Content
16 g
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