Fully Loaded Potato Salad

Prep time: 5min
Total time: 50min
Serves 10
2 lb
Yukon Gold potatoes, peeled, cut into medium chunks
1 kg
1/4 cup
Real Mayonnaise
60 mL
1 cup
low-fat sour cream
250 mL
1 tbsp
Original Dijon Prepared Mustard
15 mL
1 tsp
chili powder, plus more for garnish
5 mL
5 slices
Naturally Smoked Bacon, cooked and crumbled
0
1/2 cup
finely diced red pepper
125 mL
1/2 cup
finely chopped green onions, divided
125 mL
1/4 cup
+ 1 tbsp (15 mL) shredded Monterey Jack Cheese, divided
60 mL
1/10 of the recipe
calories
190
fat
9 g
saturated fat
3 g
carbs
19 g
protein
7 g
cholestrol
20 mg
fibre
1 g
sodium
290 mg

Directions

  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.