Thursday, April 28, 2011

"The Works" Baked Potato Salad

Well here it is, the potato salad I tweeted about a few weeks ago. I first tasted this dish when I was doing chicken thighs for the guys at work, and I really liked it. It's not the traditional creamy mustard potato salad and was a great change up to the normal potato salad. In fact there were several guys on duty that night that really don't like traditional potato salad and the loved this. So I decided to make it home for the family and they really enjoyed it, our little girl ate some of it but wasn't crazy about it because she's not into baked potatoes. I mean what 2 year old is?

Recipe form The Pampered Chef website
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)

1. Preheat oven to 425ºF. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using kitchen spritzer. Prick potatoes with Hold'N Slice. Bake 50-60 minutes or until tender.
2. Meanwhile, combine sour cream and mayonnaise in small colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cove with small lid. Refrigerate until ready to serve.
3. Remove potatoes from oven; cool completely. If you don't like the skins simply scrape them off with a fork. Coarsely cop potatoes into 1/2 inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
Yields 12 servings.


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