- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 50 mins
- Serves
- 10
Ingredients
- 2 lb
- yellow-fleshed potatoes, peeled, cut into medium chunks
- 1 kg
- 1/4 cup
- mayonnaise
- 60 mL
- 1 cup
- low-fat sour cream
- 250 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1 tsp
- chili powder, plus more for garnish
- 5 mL
- 5 slices
- Naturally Smoked Bacon, cooked and crumbled
- 1/2 cup
- finely diced red pepper
- 125 mL
- 1/2 cup
- finely chopped green onions, divided
- 125 mL
- 1/4 cup + 1 tbsp
- shredded Monterey Jack Cheese, divided
- 60 mL + 15 mL
Directions
Step 1
Place diced potatoes in a large pot and fill with cold water. Bring water to a boil and cook potatoes until tender when pierced with a fork, 18 to 20 min. Drain and cool.
Step 2
Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard and chili powder. Add cooled potatoes and gently toss. Add bacon, red pepper, 1/4 cup (60 mL) green onions and 1/4 cup (60 mL) cheese and gently toss again. Cover and chill until cold, about 20 min. Garnish with remaining green onions, cheese and a sprinkle of chili powder.
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Nutrition Facts
- Nutrition Description:
- 1/10 of the recipe
- Calories:
- 190
- Fat:
- 9 g
- Saturated Fat:
- 3 g
- Carbs:
- 19 g
- Fibre:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 7 g
- Sodium:
- 290 mg
