bacon and cheese potato salad

bacon and cheese potato salad

prep time: 20 minutes
cook time: 15 minutes
ready in: 35 minutes

makes: 12 servings, 3/4 cup each


  • 5 medium white potatoes, peeled and cut into 1-inch pieces
  • 1 medium red potato, peeled if desired, and cut into 1-inch pieces
  • 1 cup light mayonnaise
  • 1 cup light sour cream
  • 3 Tablespoons white vinegar
  • 2 Tablespoons yellow mustard
  • Ground black pepper to taste
  • 1 cup chopped onion
  • 3/4 cup reduced fat shredded Cheddar
  • 1/2 cup cooked bacon pieces
  • 1/2 cup sweet pickle relish
  • 3 hard-boiled eggs, coarsely chopped
  • Paprika (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Place potatoes in a large saucepan; cover with water. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; drain. Transfer potatoes to a large bowl. Cover and chill 30 minutes.
  2. Meanwhile, in medium bowl combine mayonnaise, sour cream, vinegar, mustard, and pepper to taste. Stir in onion, cheese, bacon, relish and eggs. Spoon dressing mixture over potatoes; toss lightly to coat. Cover and chill at least 4 hours. Before serving, sprinkle with paprika, if desired.

Per serving: 240 calories, 12g fat, 4g saturated fat, 65mg cholesterol, 360mg sodium, 26g carbohydrate, 2g fiber, 5g sugars, 7g protein

If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.