Ingredients

The following ingredients have 6 Servings
  • 4-5 large russet potatoes (baked, cooled and chilled)
  • 3/4 cup light mayonnaise
  • 1/2 cup light sour cream
  • 4 tablespoons lowfat buttermilk
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 ounces cheddar cheese (cubed small)
  • 4 green onions (thinly sliced)
  • 8-10 slices bacon (cooked and diced)

Instruction

  • Slice the chilled, baked potatoes into about 1/2-inch slices, discarding any of the peels that fall off the potato (I left the peels that remained intact). Place the potatoes in a large bowl.
  • In a small bowl, stir together the mayonnaise, sour cream and buttermilk. Add the celery seeds, black pepper and salt. Mix. Pour the mixture over the potatoes and gently mix to combine. Some of the potatoes will lightly break into pieces, which is ok. Try to avoid mixing so heavily that the potatoes turn into mush.
  • Add the cheese, green onions and bacon. Again, mix gently to combine. Cover the salad and refrigerate until ready to serve. Garnish with additional green onions, if desired.