Hot Red Potato Salad

3 pounds small red potatoes, unpeeled, quartered
2 cans (11 ounces each) whole-kernel corn, drained
6 scallions, trimmed and chopped
4 slices bacon, cut into 1-inch pieces
1 1/2 cups dairy sour cream
1 tablespoon McCormick Salad Supreme Seasoning
3/4 teaspoon McCormick Onion Powder
1/2 teaspoon McCormick Hot Shot! Pepper Blend

Place potatoes in large saucepan, cover with water, and boil
gently just until tender. Drain and return to pan. Add corn
and scallions to pan and keep warm over very low heat.

In another pan or microwave-safe utensil, cook bacon until
crisp. Drain on paper towels and set aside.

Place sour cream, seasoning, onion powder, and Hot Shot!
in small bowl and stir to combine. Pour over potato mixture
and mix well.

Spoon into serving bowl, sprinkle with reserved bacon, and
serve hot.

Makes 12 servings, 3/4 cup each


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.