Fully Loaded Potato Salad

Prep Time: 5 minutes
Total Time: 50 minutes
Makes: 10

Ingredients

  1. 1 Yukon Gold potato, peeled, cut into medium chunks
  2. ¼ cup (60 mL) mayonnaise
  3. 1 cup (250 mL) low-fat sour cream
  4. 1 tbsp (15 mL) prepared Dijon mustard
  5. 1 tsp (5 mL) chili powder, plus more for garnish
  6. 5 slices bacon, cooked and crumbled
  7. ½ cup (125 mL ) finely diced red pepper
  8. ½ cup (125 mL )finely chopped green onions, divided
  9. 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.