Рецепт Loaded Baked Potato Salad
One week left until summer break. I am extremely relieved and excited. However, I am also anxious and full of dread.
The first two weeks of summer vacation is comparable to the first two weeks with a newborn baby. You are so happy and miserable all at the same time. You have to keep reminding yourself to just gut it out then everything will get significantly better. Everyone makes the needed adjustments and settles into the new schedule. Emotions calm back down to an acceptable level. The new family mojo becomes the new normal and life chugs along.
I just have to survive the first two weeks....
To help me prepare for the inevitable summer, I took a gamble on this salad. It is safe to say that I really could care less about potato salad. I have never had one that was worth the carbs and calories! This salad completely changed my opinion. As I shoveled this down, I kept telling myself I needed the carbs for my 5 mile run in the morning. I think I need to double it to 10 miles for the amount I ate :) Yum!
Loaded Baked Potato Salad
recipe from Dishing With Leslie
- 6 large Yukon Gold or Russet potatoes
- 3/4 C sour cream
- 6 Tb mayonaise (not Miracle whip)
- 3/4 C shredded cheddar cheese
- 6 Tb chopped chives or green onions
- 12 strips bacon, cooked crisp and crumbled
- 1 1/2 tsp freshly ground black pepper
- 1 tsp salt
1. If you desire, peel the potatoes or leave the skin on for a more rustic salad. Dice the potatoes into bite sizes pieces, put them in a large pot of water and cover the potatoes with cold water. Add a bit of salt to the water, cover and bring to a boil. Once boiling, cook for about 8-10 minutes depending on the size of the potato pieces. You want them tender enough to cut through them with a fork, but not so tender that they fall apart. Keep an eye on them! Drain the potatoes and set aside to cool a bit.
2. In a medium bowl, mix together all the remaining ingredients, holding back a bit of chives and bacon for the topping on the salad. Once the potatoes have cooled slightly, mix in the dressing, top with the set aside chives and bacon and serve if you would like it warm. You can also serve it cold, but wait to top with the extra chives and bacon until serving.