Bacon Potato Salad
All you have to do to create this potato salad cocktail glass effect is simply dip the rims in lemon or lime juice, and then dip them into a pile of paprika. It gives the dish a touch of spice and they look great all lined up on a festive table, ready for guests to take a bite.
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
1/2 cup diced red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup light mayonnaise
1/2 cup light sour cream
Garnishes: spicy paprika, celery sticks
Instructions: 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, celery, pimento and red pepper. Sprinkle with salt and pepper. 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.
Note: You don't have to do the paprika rim, you can just sprinkle it on top.
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.
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