Bacon Potato Salad
8-10 medium-sized baking potatoes
2 tbls white wine vinegar
1 tbls Dijon mustard
1 cup light sour cream
1 cup of grated cheddar cheese
3/4 cup crisp-cooked bacon, crumbled
1/2 cup thinly sliced green onions (don't forget to use the
1 tsp. salt
1 tsp black pepper
Bake potatoes with skins on at 425º for approximately one hour (or until
potatoes can be easily pierced with a fork). Cool completely.
Leaving the skins on, cut potatoes into bite-size chunks. Set aside.
In a very large mixing bowl, combine all other ingredients stir until well
blended. Add potatoes and toss until all pieces are well coated (more sour cream
may be added to moisten if necessary).
Cover tightly and chill for at least 2 hours in the fridge.