Fully Loaded Potato Salad
Prep Time
Serves
Cooking Mode
2 lb yellow-fleshed potatoes, peeled, cut into medium chunks
¼ cup mayonnaise
1 cup low-fat sour cream
1 tbsp Dijon mustard
1 tsp chili powder, plus more for garnish
5 slices Naturally Smoked Bacon, cooked and crumbled
½ cup finely diced red pepper
½ cup finely chopped green onions, divided
¼ cup + 1 tbsp shredded Monterey Jack Cheese, divided
2 lb yellow-fleshed potatoes, peeled, cut into medium chunks
¼ cup mayonnaise
1 cup low-fat sour cream
1 tbsp Dijon mustard
1 tsp chili powder, plus more for garnish
5 slices Naturally Smoked Bacon, cooked and crumbled
½ cup finely diced red pepper
½ cup finely chopped green onions, divided
¼ cup + 1 tbsp shredded Monterey Jack Cheese, divided
Directions
1Place 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.
2Meanwhile, 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.
Disclaimer
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Personal Note
Personal Note
