Saturday, June 4, 2011

Baked Potato Salad

On Monday night we went over to enjoy Memorial day with friends and a smorgasbord of food (pulled pork sandwiches, chicken stuffed with jambalaya, beans, watermelon). As Cody and I were brainstorming a quick side to contribute, I saw that I had some potatoes that could be used. I mentioned potato salad and he requested baked potato salad so of course I obliged. This is not the healthiest recipe, but it is really good so that makes it okay : )

So Yummy Baked Potato Salad

    • 3 large baked potatoes, cooled, peeled and cubed
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 8 slices bacon, cooked and crumbled ( I use the precooked kind)
    • 4 ounces shredded cheddar cheese, divided
    • 2 green onions, sliced and then chopped ( green part only)
    • 1/2 teaspoon fresh ground black pepper
    • 1 dash celery salt or 1 dash seasoning salt
    • 1 dash garlic powder
    • 1 dash paprika
    • 1 tablespoon fresh parsley (optional)
  1. Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
  2. Transfer to a serving dish.
  3. Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.

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