Bacon Potato Salad

Prep: 15 min., Cook: 18 min., Chill: 1 hr. Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

Yield: Makes 6 servings

Ingredients

• 6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
• 1/2  pound  bacon, cooked and crumbled
• 6  green onions, chopped
• 2  celery ribs, finely chopped
• 2  tablespoons  diced pimiento, drained
• 3/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/2  cup  mayonnaise
• 1/2  cup  sour cream
• Garnishes: paprika, celery sticks

Preparation

Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.