Touchdown Potato Salad

Ingredients

• 4 lb. Wisconsin potatoes, peeled
• 1 lb. maple smoked bacon, fried crispy and chopped
• 8 large hard boiled eggs, peeled and diced
• ¹/₂ c. kosher dill pickles, diced
• ¹/₂ c. green onion with some tops, chopped
• 2 c. sharp Cheddar cheese, shredded
• 1¹/₂ c. sour cream
• ¹/₂ c. mayonnaise
• 2 Tbsp. red wine vinegar
• 1 Tbsp. garlic salt (or to taste)
• 1 Tbsp. smoked Spanish paprika

Directions

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

We featured this recipe in the October/November 2018 issue of Wisconsin Farm Bureau Federation’s Rural Route. Recipe courtesy of Wisconsin Potato and Vegetable Growers Association. For more recipes, visit eatwisconsinpotatoes.com.