This version of potato salad has all the comfort of a fully loaded baked potato. If you're near a kitchen, crisp up your cooked and chopped bacon by microwaving it for 20 seconds before sprinkling on the salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large pot of boiling salted water, cook potatoes until tender, about 25 minutes. Drain and let cool slightly; peel. Refrigerate until completely cool; cut into chunks.In large bowl, combine sour cream, mayonnaise, salt and pepper; add potatoes and toss to coat. Add cheese; gently toss. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Meanwhile, in large skillet, cook bacon over medium heat until slightly crisp, about 8 minutes. Transfer to paper towel–lined plate and let cool slightly; chop. (Make-ahead: Refrigerate bacon in airtight container for up to 24 hours.)
To serve, sprinkle bacon and chives over salad.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 951 mg
- Sugars 4 g
- Protein 9 g
- Calories 305.0
- Total fat 14 g
- Potassium 718 mg
- Cholesterol 26 mg
- Saturated fat 5 g
- Total carbohydrate 36 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 12.0
- Vitamin A 5.0
- Vitamin C 33.0
