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Nutrition Facts
Serving Size 1 (289g) Recipe makes 8 servings
Calories 278
Calories from Fat 96		(34%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 199mg		8%
Potassium 1157mg		33%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 4.4g	17%
	Sugars 3.1g
Protein 6.8g		13%
detailed view... how is this calculated?

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Pheasant Wedding ZWT4

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Scallion and Bacon Potato Salad

Recipe #117656 | 1½ hours | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Auntie Jan
Apr 17, 2005

Delightful and yummy potato salad with a different twist of vinegar and sour cream as ingredients.

SERVES 8 (change servings and units)

Ingredients

6 slices bacon (or 3 for diet conscious)
1/4 cup apple cider vinegar
4 lbs tiny new potatoes, about 1 1/2 inches in diameter
3 celery ribs, chopped
1 cup chopped scallion top
1/4 cup sour cream
2 tablespoons mayonnaise

Directions

1
Cook bacon in a skillet until crisp.
2
Transfer with tongs to paper towels to drain.
3
Pour fat from skillet into a measuring cup and reserve.
4
Coarsely crumble bacon.
5
Pour vinegar into a large bowl.
6
Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
7
And simmer, uncovered until tender, 20 minutes.
8
Drain potatoes in a colander.
9
Rinse slightly with cold water.
10
When potatoes are cool, quarter them.
11
Add them to bowl as cut, tossing to coat.
12
Add 1 tablespoon reserved bacon fat and remaining ingredients.
13
Toss and combine well.

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Featured Reviews for This Recipe

From: Chef-Boy-I-Be Illinois

On Jul 21, 2008

Made this last night to go with our bison burgers. The dressing is wonderful! My partner and I loved the tang from the cider vinegar, which made the otherwise heavy cream dressing much lighter. I added pre-packaged real bacon bits and some dill as well. Oh, and don't forget to add a little salt and pepper to the dressing.

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From: Diplo-mom

On Jun 1, 2008

I quadrupled this recipe for a big barbeque with about 50 people yesterday. My DH's boss was in charge of meat and DH in charge of the salads which meant all day in the kitchen for me on Friday. Loved it! Not a bite left over and I realized I should have done an extra batch for home! Everyone commented how good it was and a departure from the "normal" potato salad with egg. I was worried that there wouldn't be enough sauce so first batch I doubled the sauce. Didn't need to. Make just as written and it is perfect. Thank you so much for this fabulous recipe and has now been entered into my "tried and true" recipe book!

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From: EmmyDuckie

On May 27, 2008

My only regret with this recipe is that there was not nearly enough. It was utterly demolished. The smoky bacon, crispy veggies, and tangy sweetness of the vinegar made for a really nice balance of flavors in the very creamy potatoes. This one's a keeper!

1 person found this review helpful

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From: Midwest Maven

On May 28, 2007

I made this for ZTW3 and I made it just as stated. It was really yummy potato salad, the bacon and scallions give it great flavor. It was a hit at the bbq I made it for today