Fully Loaded Potato Salad

10
Medium
Salads

Characteristics

Nutritional Facts Per Serving

190
Calories
37 g
Protein
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 10
  • Amount For Serving % Daily Value
  • Calories 190
  • Lipides 9 g
    • Saturated fat  3 g
  • Cholesterol 20 mg
  • Sodium  290 mg
  • Carbs
    • fiber  1 g
  • Protein 37 g

Ingredients

  • 1 Yukon Gold potato, peeled, cut into medium chunks
  • ¼ cup (60 mL) mayonnaise
  • 1 cup (250 mL) low-fat sour cream
  • 1 tbsp (15 mL) prepared Dijon mustard
  • 1 tsp (5 mL) chili powder, plus more for garnish
  • 5 slices bacon, cooked and crumbled
  • ½ cup (125 mL ) finely diced red pepper
  • ½ cup (125 mL )finely chopped green onions, divided
  • ¼ cup (60 mL) + 1 tbsp (15 mL) shredded Monterey Jack cheese, divided

Method

  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.

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