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Ingredients
- 1-1/2 pound Potatoes, (I Used Half Red And Half Yukon Gold)
- 1/2 cups Sour Cream (fat-free)
- 1/4 cups Mayonnaise
- 3 strips Bacon, Cooked, Crumbled (I Used Oscar Meyer Center Cut 70 Calories)
- 1/4 cups Shredded Cheddar Cheese, Reduced Fat
- 1/4 cups Chopped Scallions
- Salt And Pepper, to taste
Method
- Wash and scrub potatoes clean. Place them in a large saucepan and fill with water, just covering the potatoes. On the stove top over medium heat, cook the potatoes until fork tender. Depending on the size of the potatoes (assuming they are medium size) this will take about 25 minutes. When done remove from heat, drain water (reserve water for your garden) off of the potatoes and place potatoes in a bowl until completely cooled. Once cooled, cut them into bite size chunks.
- Meanwhile in a large bowl add sour cream, mayonnaise, 2/3 of the crumbled bacon, cheese and scallions. Mix together and fold in the potatoes. Give the salad a taste and add salt and pepper according to your taste.
- Place salad in serving bowl and sprinkle with remaining crumbled bacon.
- Recipe makes 5 cups of salad.
