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Nutrition Facts
Serving Size 214 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 700 mg 29%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 9 g
Protein 9 g
Vitamin A 6% Iron 6%
Vitamin C 30% Calcium 15%
*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.

Roasted New Potato & Bacon Salad

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

7 H-E-B Fully Cooked Bacon
2 Lb red potatoes, size C
1 medium sweet onion
1 Tbsp H-E-B Peeled Garlic, minced
1 Tbsp H-E-B 100% Pure Olive Oil
1 Tsp Alessi Sea Salt
1 Tsp Morton & Bassett Black Peppercorns, crushed
4 Oz shredded Monterey Jack Cheese
1/2 cup(s) H-E-B Real Mayonnaise
1/2 cup(s) H-E-B Sour Cream, fat free
1/4 cup(s) Hendrickson's Fat Free Vinegar and Oil Dressing
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Heat oven to 425°F.
Cut bacon into 1/2-inch pieces and cut washed potatoes into 1/2-inch dice.
Toss potatoes and bacon in a microwave-safe dish, covered with a lid.
Microwave on high 7-10 minutes or until potatoes begin to cook; rotate dish and stir halfway through cooking time.
Chop onion coarsely and mince garlic.
Transfer mixture to a large baking sheet and combine with onion, garlic, salt and pepper. Spread mixture out evenly.
Roast 20-30 minutes or to desired doneness; stir potatoes. Remove from oven and set aside.
Shred cheese.
To make dressing, combine mayonnaise, sour cream and dressing.
Remove potatoes from microwave; drizzle with oil and toss to coat.
Place potato mixture in a large bowl; toss with cheese and dressing. Serve warm or at room temperature.



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