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Saturday, March 26, 2016

baked potato salad

Ingredients

  • Servings: 12
  • 4 pounds potatoes, peeled
  • 15 slices bacon
  • 1 (16 ounce) container reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 2 cups shredded cheddar cheese
  • 2 tablespoons dried chives
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 8 hrs 50 mins

  • place the potatoes into a large pot and cover with lightly salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain the potatoes, and allow to cool to room temperature. dice once cooled.
  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. allow to cool, and crumble the bacon into a large bowl.
  • place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, cheddar cheese, chives, salt, and pepper. refrigerate overnight before serving.

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