bacon and cheese potato salad


5 medium white potatoes, peeled and cut into 1-inch pieces
1 medium red potato, peeled if desired, and cut into 1-inch pieces
1 cup light mayonnaise
1 cup light sour cream
3 tablespoons white vinegar
2 tablespoons yellow mustard
ground black pepper to taste
1 cup chopped onion
3/4 cup reduced fat shredded cheddar
1/2 cup cooked bacon pieces
1/2 cup sweet pickle relish
3 hard-boiled eggs, coarsely chopped
paprika (optional)


  1. place potatoes in a large saucepan; cover with water.
  2. bring to boiling; reduce heat.
  3. cover and simmer about 10 minutes or until tender; drain.
  4. transfer potatoes to a large bowl.
  5. cover and chill 30 minutes.
  6. meanwhile, in medium bowl combine mayonnaise, sour cream, vinegar, mustard, and pepper to taste.
  7. stir in onion, cheese, bacon, relish and eggs.
  8. spoon dressing mixture over potatoes; toss lightly to coat.
  9. cover and chill at least 4 hours.
  10. before serving, sprinkle with paprika, if desired.

suggestion: if preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.

Nutrition (Per Serving)

serving size 3/4 cup
servings 12
calories 240
fat 12g
saturated fat 4g
cholesterol 65mg
sodium 360mg
carbohydrate 26g
fiber 2g
sugars 5g
protein 7g