LOADED POTATO SALAD

Prep: 30 minutes + chilling Yield: 8 servings

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook 15-20 minutes or until tender.

2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels, drain, reserving 3 tbsp of drippings.

3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings, then toss to coat. Refrigerate until chilled.

4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. 2 lbs red potatoes, quartered

½ lb bacon strips, chopped

½ cup mayonnaise

¼ cup creamy Caesar

salad dressing

¼ cup ranch salad dressing 3 tbsp sour cream

1 tbsp Dijon mustard

3 green onions, chopped

¼ cup shredded cheddar

cheese

Coarsely ground pepper,

optional

NUTRITIONAL INFORMATION

Amount Per Serving (¾ cup):

365 calories, 28 g fat, 24 mg cholesterol, 497 mg sodium, 19 g carbohydrate,

2 g sugars, 2 g fibre, 7 g protein.

Monique Boulanger, Greenwood, N.S. “Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic.”