Tuesday, May 10, 2011

Bacon Potato Salad

I made bacon potato salad one Easter holiday and served it in individual ice cream dishes.  It was quite the hit.

6 to 8 medium potatoes (about 3 lbs) peeled and cut into 1 inch cubes (get the ruler out ---ha ha)
1/2 pound bacon (the kind you cook in the microwave works well) cooked and crumbled
6 green onions chopped
2 celery ribs, finely chopped
2 tablespoons chopped pimento, drained
3/4 tsp salt
1/4 tsp pepper
1/2 cup mayo  (I use light)
1/2 cup sour cream (use fat free or light)
Garnishes - paprika, celery sticks

Cook potatoes in boiling water to cover in a Dutch oven over medium heat for 15 to 18 minutes or until tender.  Drain and let cool.
Place potataoes in a large bowl.  Add bacon, chopped green onions, and next 4 ingredients.  Stir together mayo and sour cream until blended.  Pour over potato mixture, tossing gently to coat.  Cover and chill at least 1 hour.  Garnish, if desired.  Serve in individual ice cream dishes to add a nice touch.

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