Baked Potato Salad
List of Ingredients
8 - 10 medium-sized baking potatoes
2 Tablespoons white wine vinegar
1 Tablespoon prepared Dijon mustard
1 cup sour cream (light will work well)
1 cup of grated sharp cheddar cheese
3/4 cup crisp-cooked bacon, crumbled
1/2 cup thinly sliced green onions (tops included)
1 teaspoon salt
1 teaspoon cracked black pepper
Recipe
Bake potatoes with skins on at 425º for approximately one hour (or until potatoes can be easily pierced with a fork). Cool completely. Leaving the skins on, cut potatoes into bite-size chunks. Set aside. In a very large mixing bowl, combine all other ingredients stir until well blended. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary). Cover tightly and chill for at least 2 hours in the refrigerator (overnight is even better!). Serve cold.
(for on the net posted by Tonja)
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