Saturday, July 7, 2012

June 2: Baked Potato Salad

I made this for a family gathering.  It was a pleaser.

4 lg Russet potatoes
1/2 c mayonnaise
1/2 c sour cream
1/2 c shredded extra sharp cheddar
1/4 c chopped chives (2 TB dried chives)
8 strips thick cut bacon, cooked crisp and chopped
salt and pepper, to taste

In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with salt and pepper. Whisk to mix. Fold in the cheese and bacon. Chill while you do the potatoes. 

Scrub potatoes. Boil until barely tender. Peel and cube into 1/2" pieces. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives and bacon.