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Bacon Potato Salad

Bacon Potato Salad

Bacon Potato Salad

 

SERVINGS: 8 servings

INGREDIENTS


  • 2 corn cobs, husks removed and cooked
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • Pinch salt and freshly ground pepper
  • 2 pounds baby red potatoes, cooked until just tender, halved
  • 1 (2.52-ounce) package HORMEL® BLACK LABEL® Fully Cooked Bacon, chopped
  • ¾ cup shredded Cheddar cheese
  • ½ cup sliced green onions

DIRECTIONS


Hold cooked corn cobs end down on cutting board. Run knife down sides of the cobs to remove kernels; set kernels aside.
In large bowl combine sour cream, mayonnaise, vinegar, sugar, salt and pepper.
Gently fold in corn kernels and remaining ingredients. Serves 8.
 
 
 
 
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