Foto: RecipeGirl
Ingredients
- 4 pounds Russet potatoes, (peeled)
- 2 tablespoons white vinegar
- 1 pound bacon, (cooked and crumbled )
- 16 ounces sour cream ((regular or reduced-fat))
- 2 tablespoons mayonnaise ((regular or reduced-fat))
- 2 cups shredded sharp cheddar cheese
- 1/3 cup finely chopped green onions
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Steps
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In a large pot, add the potatoes and cover with water. Add a couple of sprinkles of salt to the water. Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are tender (about 15 minutes-- don't overcook!) Drain the potatoes, chop, then add to a large bowl and toss with vinegar while they are still warm. Let the potatoes cool completely.
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Add the bacon, sour cream, mayonnaise, cheese, onions, salt and pepper. TIP: you may wish to save a little of the bacon, cheese and onions to sprinkle on top after you mix it all together. It will be prettier served that way!
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Cover and refrigerate. This salad is best when refrigerated overnight!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Russet potatoes | 4 pounds | - | - |
| white vinegar | 2 tablespoons | - | - |
| bacon | 1 pound | - | - |
| sour cream | 16 ounces | - | - |
| mayonnaise | 2 tablespoons | - | - |
| shredded sharp cheddar cheese | 2 cups | Rp 30.000/170g | Rp 35.294 |
| finely chopped green onions | 0.3333333333333333 cup | - | - |
| salt | 1 teaspoon | - | - |
| freshly ground black pepper | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
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