Charlotte Potato Salad

Charlotte Potato Salad could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. For 61 cents per serving, you get a salad that serves 4. One portion of this dish contains approximately 3g of protein, 18g of fat, and a total of 170 calories. A mixture of bacon, olive oil, dried parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 12 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 43%. Try Charlotte's Tortellini Salad, Green Charlotte Salad, and Strawberry Charlotte for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Boil the potatoes in salted water until they are just soft.
2. Drain and peel off the skin.
3. Whisk together lemon juice, mustard, pepper and salt until blended.
4. Then start to slowly beat in the olive oil.
5. Add in the spring onions.
6. Dry fry the bacon cubes over a low heat for 5 minutes.
7. Add the bacon cubes to the dressing.
8. Thickly slice the warm potatoes and add to a serving bowl.
9. Then pour the dressing over.
10. Toss to mix through.
11. Sprinkle the parsley over before serving.

 

Step by step:

1. Boil the potatoes in salted water until they are just soft.

2. Drain and peel off the skin.

3. Whisk together lemon juice, mustard, pepper and salt until blended.Then start to slowly beat in the olive oil.

4. Add in the spring onions.Dry fry the bacon cubes over a low heat for 5 minutes.

5. Add the bacon cubes to the dressing.Thickly slice the warm potatoes and add to a serving bowl.Then pour the dressing over.Toss to mix through.Sprinkle the parsley over before serving.

Nutrition Information:

covered percent of daily need