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Nutrition Facts
Serving Size 331 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 760 mg 32%
Total Carbohydrate 54 g 18%
Dietary Fiber 5 g 20%
Sugars 11 g
Protein 11 g
Vitamin A 2% Iron 10%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Bread and Butter Pickled Potato Salad

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

4 Lb baby red potatoes, cut into quarters or bite sized pieces
1 Tsp kosher salt, plus more as needed to taste
1 Tsp cracked black pepper
2 Tbsp extra virgin olive oil
1/2 cup(s) Byers' Best Bread and Butter Pickles, chopped
1/2 cup(s) celery, finely chopped
1/2 cup(s) green onions, chopped
1 cup(s) bacon, cooked crispy and chopped
1/2 Tsp paprika
1 Tbsp Sherry vinegar
1 Tsp garlic, minced
1 Tbsp Dijon mustard
1 cup(s) plain Greek yogurt
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Preheat oven to 400°F.
In a large bowl combine potatoes with salt, pepper and olive oil, toss to coat.
Place on a sheet pan lined with parchment paper and roast for 35 to 45 minutes or until potatoes are starting to brown.
Remove potatoes from oven, and allow to cool completely. Turn to making the salad.
In a separate bowl combine chopped pickles, celery, green onions, bacon, paprika, vinegar, garlic, mustard and yogurt.
Add cooled potatoes and mix everything well to coat.
Season to taste with more salt and pepper as needed.
This dish can be made a day in advance and refrigerated.


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