yellow-fleshed potatoes, peeled, cut into medium chunks
low-fat sour cream
chili powder, plus more for garnish
Naturally Smoked Bacon, cooked and crumbled
finely diced red pepper
finely chopped green onions, divided
1/4 cup + 1 tbsp
shredded Monterey Jack Cheese, divided
60 mL + 15 mL
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.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more