Tuesday, March 29, 2011

Red Potato Salad with Bacon

This is a pretty simple recipe, which I adjusted because I don't like mayo.  Hopefully the absence of it evens out the additional calories added by the bacon!

3 lbs cubed red-skinned potatoes, unpeeled
1 package bacon
1 chopped red bell pepper
1/2 cup minced fresh chives (can substitute scallions if you can't find chives)
1 1/2 cups sour cream
4 tbsp red wine vinegar
1 tsp black pepper
1 tsp garlic powder
1 tsp white sugar
1 tbsp salt

Place the potatoes in a large pot and add water to cover.  Season the water with a dash of salt. Bring to a boil over medium-high heat, then cook until tender, about 10-15 minutes.  Drain and let cool.

Cook the bacon in a skillet until very crisp.  Drain on paper towels.

In a large bowl, combine the potatoes, red bell pepper, and chives.  Using a separate bowl, mix the vinegar, sour cream, garlic powder, sugar, salt & pepper.  Pour mixture over the potatoes, tossing gently to coat.  Once you have mixed it thoroughly, crumble the bacon over the potato salad and mix in.

Tips:  Add more sour cream if you like it creamier than this.  Many potato salads also have mustard and/or pickles, I've omitted those here but you can add those too, if that's what you're into!

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