Serving Size : 12
8 medium baking potatoes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 cup sour cream
1 cup shredded sharp cheddar cheese
3/4 cup cooked bacon, crumbled
1/2 cup sliced green onions
1 teaspoon salt
1 teaspoon pepper
Bake potatoes with skins on at 425 ºF. for approximately 1 hour (or until potatoes can be easily pierced with a fork). Cool completely. Leaving the skins on, cut potatoes into bite-size chunks. Set aside.
In a very large mixing bowl, combine all other ingredients stir until well blended. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary). Cover tightly and chill for at least 2 hours in the refrigerator (overnight is even better).Serve cold.
Per Serving (excluding unknown items): 264 Calories; 15g Fat (49.3% calories from fat); 10g Protein; 24g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 506mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.