Red Potato Salad with Bacon and Green Onions
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 599, total fat 45 G., saturated fats 18 G., proteins 18 G., carbohydrates 30 G., fiber 3 G., cholesterol 84 mg, sodium 705 mg, sugar 4 G.
Calories 599, total fat 45 G., saturated fats 18 G., proteins 18 G., carbohydrates 30 G., fiber 3 G., cholesterol 84 mg, sodium 705 mg, sugar 4 G.
This summer side dish is packed with all the flavors of a classic stuffed baked potato without the need to turn on the oven or heat up the kitchen. Tender red potatoes are tossed with a tart sour cream dressing, chunks of sharp cheddar, juicy green onions, and salty, crisp bacon bits. Serve chilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.2 kg red potatoes, cut into 2 cm cubes.
- 450 g bacon, chopped
- 1 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 piece (220 g) sharp cheddar, cut into 1 cm cubes.
- 3 green onions, thinly sliced, white parts separated from green parts
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Recipes with similar ingredients: red potatoes, green onions, apple cider vinegar, bacon, cheddar cheese, sour cream
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are tender when pierced with a fork, 6-7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, in a medium skillet over medium-high heat, cook the bacon until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons of the bacon to a small bowl and set aside for topping.
- In a large bowl, combine sour cream, mayonnaise, and vinegar. Add the cooled potatoes, cheddar, white part of the green onion, remaining bacon, 1.5 teaspoons of salt, and a pinch of freshly ground black pepper. Transfer to a serving platter and top with green onions and the remaining 2 tablespoons of bacon. Refrigerate the salad for about 30 minutes before serving.
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