Fully Loaded Potato Salad
1 kg (2 lb) Yukon Gold potatoes, peeled and cut into medium chunks
50 ml (1/4 cup) mayonnaise
250 ml (1 cup) sour cream
15 ml (1 tbsp) Dijon mustard
5 ml (1 tsp) chili powder, plus more for garnish
5 slices bacon, cooked and crumbled
125 ml (1/2 cup) finely diced red pepper
125 ml (1/2 cup) finely chopped green onions, divided
50 ml (1/4 cup) plus 15 ml (1 tbsp) Monterey Jack cheese, divided
In a large pot filled with cold water, place diced potatoes. Bring water to a boil and cook potatoes until tender when pierced with a fork, 18 to 20 minutes. 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, 50 ml (1/4 cup) of the green onions and 50 ml (1/4 cup) cheese and gently toss again. Cover and chill until cold, about 20 minutes.
Garnish with remaining green onions, cheese and a sprinkle of chili powder.
Makes 10 servings.
Nutritional information per serving: 190 calories; 7 g protein; 9 g total fat (3 g saturated fat); 20 mg cholesterol; 19 g carbohydrate; 1 g fibre; 290 mg sodium.
Source: Sobeys, www.inspired.ca.