Ingredients
- 4 pounds russet potatoes cut into bite size pieces
- 2 tablespoons of olive oil
- 3 tablespoons apple cider vinegar
- ½ cup of low fat mayonnaise
- ½ cup of low fat cream cheese
- ¼ cup of low fat sour cream
- 1 teaspoon salt and freshly ground black pepper
- 1 pound bacon cooked and chopped
- ½ bunch of chives chopped
- 1 cup medium cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees F.
- Mix the mayonnaise, vinegar, cream cheese and sour cream in a bowl and season with salt and pepper. Reserve
- Place the potatoes on a baking sheet. Lightly coat with olive oil, season well with salt and pepper and cook for 45 minutes.
- Mean while cook the bacon in a large skillet, drain and let cool. Cut into bite-size pieces and reserve. Chop the green onions and reserve.
- When the potatoes are cooked take out of the oven and let them cool down a little and then add the dressing to the potatoes, stir in the green onion, cheddar cheese and season with more salt and pepper to taste. Top with the bacon. This could be serve warm, but everybody seems to preferred this salad cold from the fridge. Enjoy with your favorite BBQ.
Notes
Adapted from Classic American Home cooking
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