Sunday, September 16, 2007

Loaded Baked Potato Salad

This is a neat twist on traditional potato salad. I served this with the buffalo chicken and coleslaw at our tailgate on Thursday. The Terrapins lost, but I think this side dish was a clear winner (ba dum bing!)
Loaded Baked Potato Salad
Serves 8

  • 2.5 pounds red skinned potatoes, scrubbed and cut into bite size pieces
  • 4 slices bacon
  • 1/2 c. light sour cream
  • 1/2 c. light mayonaise
  • 2 green onions, sliced thinly
  • 3/4 c. shredded cheese such as cheddar or monterey jack, or a mix.
  • salt and pepper to taste
  • dash of paprika

  • Place potatoes in pot, cover with cold, salted water. Bring to boil and cook until fork tender. Drain and cool.
  • Meanwhile, fry bacon until crips. Cool and crumble.
  • Mix together sour cream and mayo, combine with cooled potatoes and bacon and rest of ingredients.
  • Chill for about half an hour before eating.

No comments: