Touchdown Potato Salad

Touchdown Potato Salad
Ingredients
- 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
Instructions
- 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.
Nutrition
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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