Wednesday, 6 April 2016

Bacon Potato Salad




Bacon Potato Salad

2 corn cobs, husks removed and cooked
1 cup sour cream
1 cup mayonnaise...
2 tablespoons white wine vinegar...
1 tablespoon sugar
Pinch salt and freshly ground pepper
2 pounds (1kg) baby red potatoes, cooked until just tender, halved
1 package fully cooked bacon, chopped
¾ cup shredded Cheddar cheese
½ cup sliced green onions
Hold cooked corn cobs end down on cutting board. Run knife down sides of the cobs to remove kernels; set kernels aside.
In large bowl combine sour cream, mayonnaise, vinegar, sugar, salt and pepper.
Gently fold in corn kernels and remaining ingredients. Serves 8.

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