Saturday, July 6, 2013

Baked Potato Salad

I cannot even tell you how happy I've been to be back in the kitchen, as well as blogging again.  I dread those first few months of pregnancy when eating/cooking/looking at food makes me queasy.  I am glad all that passed so I can now enjoy all the fabulous summertime BBQs with all the excellent side dishes that accompany them!  

This is super  simple as far as potato salads go, and is great served warm or chilled.  If you love these flavors, try them in this yummy Loaded Baked Potato Dip.

Baked Potato Salad

4 large russet potatoes
1/4 c. mayonnaise
1/2 c. sour cream
1/2 c. shredded Cheddar cheese
1/4 c. freshly chopped chives, divided
8 strips bacon, cooked and crumbled
1/2 tsp. seasoned salt
pepper, to taste

Wash, peel and cube potatoes into bite-sized pieces.  Put in a large pot, cover with water and boil until fork tender, about 15-20 minutes.  You do not want mashed potato consistency.  Drain and let cool a bit (or a lot if you plan to serve chilled).  

In a separate bowl, stir together the mayo, sour cream, cheese, half the chives, about 6 strips worth of crumbled bacon, seasoned salt and pepper; mix well.  Add mixture to potatoes and fold together until all the potatoes are completely coated.  Taste and add more seasoned salt and pepper, if needed.  Garnish with remaining chives and crumbled bacon.  Serve immediately or refrigerate if serving later.  Serves 4-6.

Recipe Source:  Eat Cake For Dinner

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