Asian-inspired coleslaw. curry, ginger, and peanuts make a delicious mix.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds red potatoes
- ½ pound bacon
- 1 cup mayonnaise
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon ground paprika
- 1 tablespoon ground mustard powder
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon seasoned salt (such as Jane’s Krazy Mixed-Up Salt®)
- ½ cup chopped red onion
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
- Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 538 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Love this for a pleasant change. I did use 1/4 cup white onion (what I had on hand) and added 1 Tablespoon of dill weed.
Everyone loved it!