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Hudson’s Favorite Potato Salad
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This potato salad is best when served warm, but can be made up to 8 hours ahead, covered and refrigerated, then served cold or at room temperature.
Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks Kosher salt 8 ounces bacon (about 8 slices), finely diced 1 1/2 cups low sodium chicken broth 2 medium shallots, finely chopped (1/2 cup) 1/3 cup finely chopped cornichons 1/4 cup drained capers 1/4 cup finely chopped fresh flat-leaf parsley 1/3 cup Aioli or mayonnaise Freshly ground black pepper
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 10 % Daily Value *
- Total Fat: 0 g 0.34%
- Saturated Fat: 0 g 0.19%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 16 mg 0.66%
- Calcium: 39 mg 3.91%
- Potassium: 157 mg 4.49%
- Magnesium: 0 mg 0%
- Iron: 2 mg 9.53%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2 g %
- Dietary Fiber: 1 g 3.58%
- Sugar: 0 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 47.76%
- Vitamin C 62.79%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq