Loaded Potato Salad with Bacon

Classic baked potato toppings—sour cream, chives, bacon and cheddar cheese—find their way into this variation.

Maggie Shi

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Ingredients

2 pounds red or white potatoes		4 tablespoons cheddar, finely grated
4 strips of bacon, preferably nitrate-free, diced		2 tablespoons chives, chopped
5 tablespoons reduced-fat sour cream		salt, to taste

Prep: 20 min Total: 45 min

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1
Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.
2
Meanwhile, in a saute pan over medium-high heat, cook bacon until brown and crispy, about 5 minutes. With a slotted spatula, transfer bacon to a paper towel-lined plate to drain.
3
Combine sour cream with cheddar in a small bowl.
4
Cut potatoes in half, and then cut each half into fourths and place in a bowl. Add sour cream-cheddar mixture and stir to combine. Add bacon, chives and salt to taste; mix well and taste for seasoning.

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