Name: Touchdown Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 12
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

Touchdown Potato Salad

CourseSalad

Servings	Prep Time
12	15 min

Cook Time	Passive Time
15 min	30 min

Servings	Prep Time
12	15 min

Cook Time	Passive Time
15 min	30 min

Touchdown Potato Salad

CourseSalad

Servings	Prep Time
12	15 min

Cook Time	Passive Time
15 min	30 min

Servings	Prep Time
12	15 min

Cook Time	Passive Time
15 min	30 min

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

Servings:

Units:

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.

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