"This salad involves everything that you would put on a loaded baked potato - sour cream, bacon, cheddar, chives, onion, butter - in a refreshing presentation."
The Idaho Potato Commission
INGREDIENTS:
4 lbs. Idaho potatoes, peeled
1 lb. bacon - crisply cooked and chopped into 1/2 " pieces (fat reserved, if desired)
4 oz. unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low fat)
1TBSP. black pepper
1 tsp. salt
DIRECTIONS:
1) COOK whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled then cut into 1" pieces.
2) TRANSFER potatoes into a large bowl and thoroughly COMBINE with the remaining ingredients. (Add some of the reserved bacon fat if desired.)
3) CHILL at least two hours before serving. Adjust the seasoning prior to serving.
MAKES - 2 quarts
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