Lemon Basil Potato Salad with Bacon
Get the facts on selection, storage, prep and nutrition for our Lemon Basil Potato Salad with Bacon recipe:
Selection, Storage and Prep:
- Substitute small red potatoes if you’d like. Yukon Gold potatoes just give salads an appealing color.
- Any sweet onion will work, including Walla Walla, Oso Sweet or Rio sweet.
- One lemon produces between ¼ and 1/3 cup fresh-squeezed juice.
- Tip for getting maximum juice from the lemon: simply microwave lemon for 10 seconds before juicing. Or, roll on counter-top for 10 seconds before juicing.
- The dressing and potato-bacon mixture can both be made ahead of time and refrigerated separately. Just add dressing right before serving.
- Contrary to popular myth and misconception, potatoes are an extremely nutrient-rich vegetable.
- Potatoes are filled with vitamin C, potassium, B6, fiber and other vitamins and minerals.
- In fact, potatoes provide one of the affordable and concentrated sources of potassium – more than bananas, tomatoes, broccoli and oranges.
- About 20% of potato nutrition is found in the skin; the majority is in the flesh. But keeping the skin on for potato salad means you’ll get all the great nutrients!
- In the true spirit of moderation and balance, this recipe contains decadent bacon. Yes, this dietitian does enjoy bacon occasionally!
- Use light mayonnaise to balance the higher-calorie, higher-fat bacon.
- Chives are an excellent source of vitamins, A, C and K and contain phytonutrients that may help reduce the risk of some cancers.