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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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