Tuesday, July 10

Bacon Cheddar Potato Salad

I think trying out new side dishes is just as fun as trying out new main dishes. I am not a huge fan of traditional potato salad. I could really take it or leave it. This potato salad, however, I could take the whole bowl! Ok, maybe not the whole thing, as it is quite filling and would be great to bring to any summer get together. Can be made ahead of time and served chilled or room temperature. Did I mention it has bacon?

8 medium potatoes
1 tsp. seasoning salt
12 pieces bacon, crumbled
2 cups medium cheddar cheese, shredded
16 oz. sour cream
1 tsp. black pepper
3/4 cup mayonnaise
1 tsp. garlic salt
2 tsp. prepared mustard

Peel and cube potatoes. Boil until fork tender. Drain and allow to cool down to warm temperature.

Place potatoes in a large bowl. Sprinkle with seasoning salt and gently mix.

In a separate bowl, whisk together sour cream, pepper, mayo, garlic salt and mustard. 

Add bacon and cheese to the potatoes, stirring gently. Add sour cream mixture to the potatoes and again, gently combine. 

Cover and refrigerate for a minimum of 3 hours before serving.

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