Fully Loaded Potato Salad2013-06-22
This version of potato salad has all the comfort of a fully loaded baked potato. If you’re near a kitchen, crisp up your cooked and chopped bacon by microwaving it for 20 seconds before sprinkling on the salad.
3-1/2 lb (1.6 kg) white potatoes, (about 7)
1 cup (250 ml) light sour cream, (5%)
3/4 cup (175 ml) reduced-fat mayonnaise
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
3/4 cup (175 ml) crumbled blue cheese
4 slices thick-sliced bacon
3 tbsp (45 mL) chopped fresh chives
In large pot of boiling salted water, cook potatoes until tender, about 25 minutes. Drain and let cool slightly; peel. Refrigerate until completely cool; cut into chunks.
In large bowl, combine sour cream, mayonnaise, salt and pepper; add potatoes and toss to coat. Add cheese; gently toss. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Meanwhile, in large skillet, cook bacon over medium heat until slightly crisp, about 8 minutes. Transfer to paper towel–lined plate and let cool slightly; chop. (Make-ahead: Refrigerate bacon in airtight container for up to 24 hours.)
To serve, sprinkle bacon and chives over salad.