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very easy
Prep Time
5 mins
Total Time
50 mins


2 lb
yellow-fleshed potatoes, peeled, cut into medium chunks
1 kg
1/4 cup
60 mL
1 cup
low-fat sour cream
250 mL
1 tbsp
Dijon mustard
15 mL
1 tsp
chili powder, plus more for garnish
5 mL
5 slices
Naturally Smoked Bacon, cooked and crumbled
1/2 cup
finely diced red pepper
125 mL
1/2 cup
finely chopped green onions, divided
125 mL
1/4 cup + 1 tbsp
shredded Monterey Jack Cheese, divided
60 mL + 15 mL


Step 1

Place diced potatoes in a large pot and fill with cold water. Bring water to a boil and cook potatoes until tender when pierced with a fork, 18 to 20 min. Drain and cool.

Step 2

Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard and chili powder. Add cooled potatoes and gently toss. Add bacon, red pepper, 1/4 cup (60 mL) green onions and 1/4 cup (60 mL) cheese and gently toss again. Cover and chill until cold, about 20 min. Garnish with remaining green onions, cheese and a sprinkle of chili powder.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/10 of the recipe
9 g
Saturated Fat:
3 g
19 g
1 g
20 mg
7 g
290 mg
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