Wednesday, July 4, 2012

Patriotic Potato Salad

Whew! Haven't posted for awhile...Power outages and facelifting two bathrooms at once made blogging a low-on-my-list activity.  Sharing a bathroom with a couple of college-aged kids is good encouragement to get the bathrooms done ASAP!  I'll post some before and after pictures when we get more done.

We are heading to a potluck picnic and fireworks this evening for the 4th of July and I was assigned potato salad.  Now I am not a fan of potato salad - eating or making it.  Somehow it always comes out grainy and heavy.  But...Pinterest came to the rescue.  I found a recipe for Loaded Baked Potato Salad and it is delicious!  I think that it was the combo of using Yukon Gold potatoes (a bit less starchy), cooking them until just tender and then the classic baked potato toppings for the sauce (I mean, who doesn't love sour cream, cheese and bacon?).

I'm still not a super fan of potato salad, but this one definitely was a winner.  My husband loved it!

It sure looks pretty too!  Here is the link to the originial:  Dishing with Leslie

Loaded Baked Potato Salad
4 large Russet or Yukon Gold potatoes 
(I used the Yukon Gold potatoes and left about half of the skin on)
1/4 cup mayonnaise (I used light mayo)
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives, divided 
(I have garlic chive growing wild in the garden so I used those - Anyone need garlic chives?  I have plenty to spare!)
8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
1 tsp black pepper
salt to taste
Serves 4 - 6 

In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, and all of the cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes into bite size pieces. Put in a large pot, cover with water, and boil until just fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.

When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Top with remaining half of chives and crumbled bacon.

Happy 4th of July everyone!  
God Bless the USA!
God bless all those who are serving to preserve our freedom!

1 comment:

  1. Think I'll have to try this one! Sounds yummy!