Loaded Baked Potato Salad:
4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped green onions
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped green onions
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper
In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon. Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives. I recommend serving this warm or at room temperature because it’s not as good cold.
Serves 6-8
The original recipe called for chives but I used green onions and liked it a lot. I also used bacon pieces instead of cooking fresh bacon. I just crisped the bacon bits in the microwave for a few seconds before adding them to the dish.
Picture & Recipe courtesy of Veronicas Cornucopia
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