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:

1. Substitute small red potatoes if you’d like. Yukon Gold potatoes just give salads an appealing color.
2. Any sweet onion will work, including Walla Walla, Oso Sweet or Rio sweet.
3. One lemon produces between ¼ and 1/3 cup fresh-squeezed juice.
4. 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.
5. The dressing and potato-bacon mixture can both be made ahead of time and refrigerated separately. Just add dressing right before serving.

Nutrition:

1. Contrary to popular myth and misconception, potatoes are an extremely nutrient-rich vegetable.
2. Potatoes are filled with vitamin C, potassium, B6, fiber and other vitamins and minerals.
3. In fact, potatoes provide one of the affordable and concentrated sources of potassium – more than bananas, tomatoes, broccoli and oranges.
4. 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!
5. In the true spirit of moderation and balance, this recipe contains decadent bacon. Yes, this dietitian does enjoy bacon occasionally!
6. Use light mayonnaise to balance the higher-calorie, higher-fat bacon.
7. Chives are an excellent source of vitamins, A, C and K and contain phytonutrients that may help reduce the risk of some cancers.

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