Zutaten für Artichoke Bacon Potato Salad
- 2 lbs small red potatoes
- 1 cup fat-free mayonnaise
- 2 cloves minced garlic
- 1 (14 ounce) can artichoke hearts, drained and quartered
- Parmesan Cheese
- 1/4 cup finely chopped red onion
- pepper to taste
- salt to taste
- 6 oz turkey bacon
- 1/2 cup shredded cheddar cheese
- 2 tablespoons Italian salad dressing
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Zubereitung von Artichoke Bacon Potato Salad
- Boil 2 lbs small red potatoes until tender (about 15-20 minutes).
- Drain potatoes and let cool completely.
- Preheat oven to 400°F (200°C). Cook 6 oz turkey bacon until crispy (about 15-20 minutes).
- Cool and crumble the bacon.
- In a large bowl, whisk together 1 cup fat-free mayonnaise, 2 cloves minced garlic, and 1/4 cup finely chopped red onion.
- Stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 1/2 cup shredded cheddar cheese.
- Add 2 tablespoons of your favorite Italian salad dressing.
- Season with salt and pepper to taste.
- In a large serving bowl, gently combine the cooled potatoes and crumbled bacon.
- Add the mayonnaise mixture to the potatoes and bacon, stirring gently to combine.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
45g
Carbs
11g
