07/18/2012 12:19 EDT | Updated 09/17/2012 05:12 EDT

Wow guests at your next outdoor feast with a fully loaded potato salad

No outdoor summertime feast is complete without some version of potato salad. In this recipe, it is flavoured with chili power, Dijon mustard, bacon and Monterey Jack cheese.

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,