4 strips bacon
1 1/2 lb. russet potatoes, peeled (4 potatoes)
1 1/2 c. frozen peas, thawed
1/2 c. diced Cheddar cheese (4 oz.)
1/2 c. mayonnaise
2 Tbsp. prepared yellow mustard
1/4 tsp. onion powder
Salt and cayenne pepper to taste
Bring a pot of salted water to a boil for the potatoes. Cook bacon until very crisp; transfer to a paper-towel-lined plate to drain. Crumble bacon; set aside.
Quarter potatoes. Thinly slice potatoes with a knife, or use a mandolin to cut into 1/8 to 1/4-inch-thick slices.
Boil sliced potatoes until tender but not mushy, about 5 minutes. Rinse potatoes to remove excess starch and drain well; transfer to a large bowl. Add peas and Cheddar; toss gently to mix.
Combine mayonnaise, mustard, and onion powder in a separate bowl. Gently fold mayonnaise mixture into potato mixture. Season with salt and cayenne. Chill until ready to serve. Before serving, sprinkle bacon over salad.
Recipe from Cuisine at Home
Nutrition information per 1/2 cup serving:
Total fat 11g
Saturated fat 3g
Dietary fiber 2g