Family Foods

From Our Family
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Fully Loaded Potato Salad
Makes 10


    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.
    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 (1 kg) yellow-fleshed potatoes, peeled, cut into medium chunks
  • 1/4 cup (60 mL) mayonnaise
  • 1 cup (250 mL) low-fat sour cream
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) chili powder, plus more for garnish
  • 5 slices Naturally Smoked Bacon, cooked and crumbled
  • 1/2 cup (125 mL) finely diced red pepper
  • 1/2 cup (125 mL) finely chopped green onions, divided
  • 1/4 cup + 1 tbsp (60 mL + 15 mL) shredded Monterey Jack Cheese, divided