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Side: Loaded Potato Salad

Source of Recipe


From "Gale Gand's Lunch!" by Gale Gand



List of Ingredients



• 2 pounds russet potatoes, peeled and halved (or quartered, if large)
  
• ½ pound bacon, cooked, cooled, and diced
  
• ¼ cup sliced scallions
  
• 1 clove garlic, minced
  
• 1 cup shredded sharp Cheddar cheese
  
• 1 cup mayonnaise
  
• ½ cup sour cream or plain yogurt
  
• 1 teaspoon snipped fresh chives
  
• ½ teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  






Instructions



1. Place the potatoes in a large pot with enough water to cover them. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork tender, 15 to 20 minutes. (Don't overcook them or they could fall apart.) Drain the potatoes in a colander and set aside to cool.
   
   
2. In a medium bowl, combine the bacon, scallions, garlic, cheese, mayonnaise, sour cream, chives, salt, and pepper and fold them with a rubber spatula to combine.
   
   
3. When the potatoes have cooled, cut them into 1-inch cubes and add them to the mayonnaise mixture, folding them in gently to coat. Serve immediately, or chill for 2 hours to help the flavors develop before serving. The potato salad keeps in an airtight container in the refrigerator for up to 4 days.
   
   Serves 4 to 6