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Baked Potato Salad




Source of Recipe


Terry Ward,Dallas TX


List of Ingredients









5 Med Baking Potatoes
1 Tbsp White Wine Vinegar
1 1/2 Tsp Dijon Mustard
1/2 C Sour Cream
1/2 C Grated Sharp Cheddar Cheese
1/3 C Bacon -- Cooked & Crumbled
1/4 C Green Onions With Tops -- Thinly Sliced
1/2 Tsp Kosher Salt
1/2 Tsp Fresh Black Pepper





Recipe



Bake potatoes with skins on at 425 degrees until tender. Cool completely.
With skins on, cut into bite-size chucks. Set aside. In a extra large bowl( easier to toss in larger bowls ), combine all other ingredients and stir until well blended. Add potatoes and toss until all pieces are well coated. May add more sour cream now, if necessary.
Cover tightly, and
chill for at least 2 hours up to overnight. Serve cold.
Serving Size 6