Loaded Potato Salad with Bacon

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

Maggie Shi

Loaded Potato Salad with Bacon

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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

    directions

    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.

    notes

     

     

     

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