Zutaten für Bacon And Cheddar Potato Salad
- 2 pounds red potatoes
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- 8 slices bacon
- Milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons yellow mustard
- 1 tablespoon white sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
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Zubereitung von Bacon And Cheddar Potato Salad
- Preheat oven to 400°F (200°C).
- Place bacon slices on a baking sheet and bake for 15-20 minutes, or until crispy. Remove from oven, crumble, and set aside.
- While bacon is cooking, place potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 10-15 minutes, or until potatoes are easily pierced with a fork. Drain well and set aside to cool slightly.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder.
- Add the cooled potatoes, crumbled bacon, and shredded cheddar cheese to the bowl. Gently toss to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes (or longer) to allow flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
38g
Carbs
11g
