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LOADED POTATO SALAD

Active Time : 20 minutes
Total Time : 40 minutes + refrigeration
Serves : 15 servings
INGREDIENTS
  • 3 pounds red potatoes
  • 1/2 16 ounce package bacon chopped
  • 1 cup chopped red onion
  • 6 hard boiled eggs chopped
  • 1 cup shredded mild Cheddar cheese
  • 1 cup real mayonnaise
  • 1 cup sour cream
  • 1/2 cup lowfat buttermilk
  • 1/4 cup chopped fresh chives
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
DIRECTIONS

Place potatoes in a large pot; cover with cold water and salt to taste. Bring to a boil; reduce heat and simmer until just fork tender (about 15-20 minutes). Drain and cool. Cut into 1-inch cubes.

Meanwhile, in medium skillet over medium-high heat, add bacon and onions. Sauté until bacon is crisp; drain on paper towels and cool.

In large bowl, combine potatoes, bacon mixture, chopped eggs and shredded cheese.

In medium bowl, combine mayonnaise, sour cream, buttermilk, chives, salt, pepper and cayenne. Toss with potato mixture. Refrigerate, covered, several hours or overnight.