Wednesday, May 22, 2013

Recipe: Loaded Baked Potato Salad (hot or cold)

IMG_12006 red potatoes or yellow potatoes

1/4 cup mayonnaise

1/2 cup sour cream

1/2 shredded cheddar cheese

1/4 cup fresh chives, chopped

bacon bits (real) or bacon cooked and crumbled

salt and pepper

Boil potatoes in salted water (I keep the skin on) until fork tender. Remove from water and chill overnight. Reserve 1 Tablespoon of bacon and chives for decoration. Mix mayo, sour cream, cheese, remaining chives and bacon and chill overnight.

To assemble: Cut potatoes into bite size pieces with a sharp knife and stir in mayo mixture. Salt and pepper to taste. You can serve this either hot or cold. To heat, place in greased casserole and bake at 350 for about 25 minutes.

Based on recipe by Dishing with Leslie:

Born and raised in Manassas, Virginia, S. Dionne Moore
moved to Greencastle, PA in 1993, then to Mercersburg in 2008. Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.

Moore is celebrating her newest release, historical romance A Heartbeat Away, arriving in May 2013.

1 comment:

  1. What a great recipe for Memorial Day and summer barbeques.

    ~Nancy Jill