Baked potato salad

Baked Potato Salad

Our weather’s been so weird around here – gorgeous one day, then miserable and cold for days on end, then another nice day.  I guess that’s Spring, eh?  Well, please pass the summer!

I’m trying to give it a nudge by making some picnic food.  We fired up the grill yesterday and I made this potato salad to go with our burgers.  If you’re a fan of a stuffed baked potato, then this might be right up your alley.  You’ve got all the essential ingredients, but in salad form.  My goddaughter couldn’t get enough of it and would have happily eaten it as her entire meal, so it definitely got 2 thumbs up from her.

{one year ago:  pink lemonade frozen yogurt}

Recipe:  Baked Potato Salad

(slightly adapted from Evil Shenanigans)

1 1/2-2 pounds of baby red potatoes  (my personal preference for potato salad, but you can sub with whatever potato you prefer)

1/2 c. mayonnaise

1/2 c. sour cream

1/2 c. shredded sharp cheddar cheese

1/4 c. chopped chives

1 lb. bacon, cooked crisp and crumbled

salt and fresh pepper, to taste

In a medium bowl, stir together mayonnaise, sour cream, salt, pepper, and most of the chives.  (Save a few chives for garnishing your salad later.)  Add cheese and bacon and stir to combine.  Place dressing in the refrigerator while you prepare your potatoes.

Cut your potatoes into bite-sized chunks and place into a 2 quart pot.  Add water to cover potatoes.  Add a three-finger pinch of salt to water.  Bring to a boil and cook until tender, but not falling apart.  Drain potatoes and cool slightly.  Gently fold potatoes into the dressing until completely covered.  Add more salt and pepper, if needed.  Garnish with reserved chives.  Chill.