Makeover Loaded Baked Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite. Ingredients:
2-1/2 pounds small unpeeled red potatoes, cubed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 hard-cooked eggs, chopped |
4 bacon strips, cooked and crumbled |
1/2 cup shredded reduced-fat cheddar cheese |
1 cup chopped sweet onion |
1 dill pickle, chopped |
1/2 cup reduced-fat sour cream |
1/2 cup fat-free mayonnaise |
1 teaspoon prepared mustard |
Directions:
1. Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack.
2. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 12 servings (3/4 cup each).
|
|