Family Foods

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Fully Loaded Potato Salad
Makes 10


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.
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.
    2 lb 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)