This family-friendly side takes your favorite spud toppings—sour cream, cheese, and bacon—and combines them in a cool potato salad.
Oxmoor House SEPTEMBER 2006
1. Cook potatoes in boiling water to cover in a large saucepan 30 minutes or just until tender; drain. Cool to touch (about 15 minutes), and cut into 1-inch cubes.
2. While potatoes cool, combine sour cream and next 4 ingredients.
3. Cook bacon in microwave according to package directions to crisp. Cool and crumble.
4. Combine potato cubes, cheese, and green onions in a large bowl. Stir sour cream mixture into potato mixture, tossing gently to coat. Sprinkle with bacon. Cover and chill until ready to serve.
Go to Full Version of