POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

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Potato Salad With Roasted Red Peppers and Bacon image

This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.

Provided by Kittencalrecipezazz

Categories     Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
5 -6 slices bacon, cooked to very crisp and crumbled
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
3 -4 green onions, chopped (can use red onions in place of green)
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
3/4-1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
salt and black pepper

Steps:

  • Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
  • In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
  • Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
  • Drizzle with the lemon/vinegar mixture.
  • Cover and chill for about 2 hours or more, or until cold.
  • In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
  • After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
  • Pour over the dressing and mix to combine.
  • Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

Nutrition Facts : Calories 382.3, Fat 19.7, SaturatedFat 5.4, Cholesterol 23.9, Sodium 631.6, Carbohydrate 44.9, Fiber 4.4, Sugar 4.3, Protein 7.5

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