Bacon & Brussels Sprouts Potato Salad

Something Extra
Summer 2015

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Cool off with recipes from our latest edition of Something Extra!


Bacon & Brussels Sprouts Potato Salad

Bacon & Brussels Sprouts Potato Salad
1½ lbs. baby yellow potatoes
4 strips thick-cut bacon
1/4 cup wine vinegar
1½ tsp. stone ground mustard
1½ tsp. sugar
2 cups thinly sliced Brussels sprouts
2 green onions, sliced
Garlic salt and pepper to taste

Prep: 15 minutes, Cook: 20 minutes, Chill: at least 1 hour, Serves: 6

1. Cut potatoes into bite-size wedges. Place in a large bowl with 1/2 cup water; cover with plastic wrap and microwave on HIGH for 12 minutes or until tender; drain and let cool.

2. Cook bacon in a skillet until crisp. Remove and drain, then coarsely crumble and set aside.

3. Stir wine vinegar, mustard and sugar into skillet. Stir in potatoes; remove from heat and chill.

4. Stir in Brussels sprouts, green onions and crumbled bacon; season to taste with garlic salt and pepper.

Nutritional Information:
124 calories, 5 g protein, 2 g total fat (1 g sat.), 25 g carbohydrate, 3 g fiber, 2 g sugar, 5 mg cholesterol, 133 mg sodium, 3 points


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