yellow-fleshed potatoes, peeled, cut into medium chunks
1 kg
1/4 cup
mayonnaise
60 mL
1 cup
low-fat sour cream
250 mL
1 tbsp
Dijon mustard
15 mL
1 tsp
chili powder, plus more for garnish
5 mL
5 slices
Naturally Smoked Bacon, cooked and crumbled
1/2 cup
finely diced red pepper
125 mL
1/2 cup
finely chopped green onions, divided
125 mL
1/4 cup + 1 tbsp
shredded Monterey Jack Cheese, divided
60 mL + 15 mL
Directions
Step 1
Place diced potatoes in a large pot and fill with cold water. Bring water to a boil and cook potatoes until tender when pierced with a fork, 18 to 20 min. Drain and cool.
Step 2
Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard and chili powder. Add cooled potatoes and gently toss. Add bacon, red pepper, 1/4 cup (60 mL) green onions and 1/4 cup (60 mL) cheese and gently toss again. Cover and chill until cold, about 20 min. Garnish with remaining green onions, cheese and a sprinkle of chili powder.
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