Potato Salad with Bacon
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 16 servings.
My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.
Ingredients
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3 pounds red potatoes (about 12 medium)
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4 hard-boiled large eggs
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3/4 cup sour cream
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2/3 cup mayonnaise
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1 teaspoon salt
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1 teaspoon prepared mustard
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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11 bacon strips, cooked and crumbled
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1/2 cup chopped celery
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1/4 cup chopped green onions
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1/4 cup Italian salad dressing
Directions
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1.
Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
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2.
Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
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3.
In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
3/4 cup: 216 calories, 14g fat (4g saturated fat), 68mg cholesterol, 363mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 5g protein.
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