Recipe courtesy of Kardea Brown
Miss Brown's Ballpark Potato Salad
Getting reviews...
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 12 servings (about 9 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 326
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 463 mg
Tangy, a little smoky, and herbaceous, this mayo-free potato salad is great for serving with hot dogs, hamburgers, or any of your favorite cookout treats. And because I believe everything's better with bacon, you'll find that in here, too!
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 12 servings (about 9 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 326
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 463 mg
Ingredients
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Directions
- Cook the bacon in a skillet, turning occasionally, until crisp, about 10 minutes. Remove from the skillet and crumble.
- Add the potatoes to a Dutch oven with salted water to cover. Bring to a boil and cook until tender, about 25 minutes. Drain and let cool completely, then cut into bite-size pieces. Place in a serving bowl.
- Whisk together the oil, vinegar, mustard, pesto and oregano in a medium bowl. Season with salt and pepper.
- Add the arugula, onion, chives and bacon to the potatoes. Pour the dressing over the potato mixture and toss gently to coat. Serve immediately or cover and refrigerate until ready to serve.
