Bacon Potato Salad

Name: Bacon Potato Salad
Prep time: 45 min
Ingredients: 3 pounds white potatoes (6 to 8 medium), peeled, cut in 1-inch cubes; ½ pound bacon, cooked until crisp, crumbled; 6 green onions, chopped (white and green parts); 2 ribs celery, finely chopped; 2 tablespoons dill relish or pimientos, drained; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon creole seasoning; ½ cup Blue Plate® Mayonnaise; ½ cup sour cream; Paprika and celery sticks for garnish (optional)

Prep Time:

45 mins.

Cook Time:

18 mins.

Yield:

6-8 servings

Look for round white potatoes, such as Yukon Gold, for this Cajun style potato salad made with crispy cooked bacon. Use regular or Blue Plate® Light Mayonnaise and light sour cream for this perfect cookout side dish. To make the potato salad ahead, cut the potatoes the night before, cover with water, and chill.

Ingredients

3 pounds white potatoes (6 to 8 medium), peeled, cut in 1-inch cubes
½ pound bacon, cooked until crisp, crumbled
6 green onions, chopped (white and green parts)
2 ribs celery, finely chopped
2 tablespoons dill relish or pimientos, drained
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon creole seasoning
½ cup Blue Plate® Mayonnaise
½ cup sour cream
Paprika and celery sticks for garnish (optional)

Directions

COOK potatoes in boiling water in a large saucepan over medium-high heat 15 to 18 minutes, until tender. Drain and cool slightly.
PLACE potatoes in a large bowl with bacon, onions, celery, pimientos, salt, pepper and creole seasoning. In a small bowl, stir mayonnaise and sour cream until blended. Pour over potato mixture and toss gently to coat.
COVER and chill at least 1 hour before serving. Garnish with paprika and celery sticks, if desired. Cover and refrigerate leftovers. Keeps up to 2 days.