Wisconsin Potato and Vegetable Growers Association

Touchdown Potato Salad

Touchdown Potato Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Salad
Servings 12
Calories 82 kcal


  • 4 pound Wisconsin potatoes peeled
  • 1 pound Maple Smoked Bacon fried, crispy, chopped
  • 8 large Hardboiled Eggs peeled, diced
  • 1/2 cup kosher dill pickles diced
  • 1/2 cup chopped green onion with some tops
  • 2 cups Shredded sharp cheddar cheese
  • 1-1/2 cups sour cream
  • 1/2 cup mayonnaise
  • 2 tbsp Red wine vinegar
  • 1 tbsp Garlic salt or to taste
  • 1 tbsp smoked spanish paprika


  • 1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, chop into 1 inch pieces
  • 2. Transfer potatoes to a larger bowl with remaining ingredients and thoroughly combine. Chill at least 2 hours before serving. Adjust seasoning prior to serving.


Calories: 82kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 649mgPotassium: 16mgSugar: 1gVitamin A: 66IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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