Washington Potato Salad

This sweet and savory dish uses some of the best ingredients we have around us here in the Pacific Northwest!

Cooking Tip

Make this ahead of time and allow the flavors to marry for an hour or a day, this makes excellent leftovers!

Yield6 servings

Serving size1 cup

Perfect forKid-friendly, Quick & easy

Ingredients

3 potatoes, peeled and cubed
1 apple, peeled and chopped
1 pear, peeled and chopped
3 celery, diced
2 tsp ginger, finely grated
1 cup sour cream
2 pieces of bacon, cooked crispy and chopped small
1 tsp rosemary
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste

Directions

In a medium sauce pan boil the cubed potatoes until just tender to a fork poke, drain and allow to fully cool. In a medium saute pan, cook your bacon over medium until crispy then remove from heat and allow to cool before finely chopping.
In a medium mixing bowl combine the sour cream with ginger, bacon pieces, rosemary, onion and gralic powder, salt and pepper. Add apple, pear, and celery to the sour cream mixture and combine well.
Finish by tossing with the cooled potato and then taste and adjust seasonings as needed.

Nutrition facts (per serving)

571Calories

22.5 Total Fat (g)

8.7Saturated Fat (g)

855.0Sodium (mg)

78.1Carbs (g)

17.0 Dietary Fiber (g)

22.6Protein (g)

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Washington Potato Salad

Ingredients

Directions

Nutrition facts (per serving)

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