Friday, April 9, 2010

Baked Potato Salad - A Picnic Favorite

6 medium baking potatoes (about 2 lbs)
3/4 cup sour cream
3/4 cup Miracle Whip
8 slices bacon, crisply cooked (drained and chopped)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 tsp salt
1/4 tsp coarsely ground black pepper
6 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese

Preheat oven to 425°.  Scrub potatoes thoroughly and pat dry with paper towels. Using paper towel, wipe potatoes with vegetable oil.  Prick potatoes with a fork.  Bake 50 - 60 minutes.

Meanwhile, combine the sour cream and Miracle Whip in small bowl.  Chop bacon, red onion, and celery using food chopper.  Add to sour cream mixture.  Stir in salt and black pepper; cover and refrigerate until ready to serve.

Remove potatoes from oven; cool completely.  Coarsely chop potatoes into 1/2" pieces.  Place in large bowl; fold in sour cream mixture.  Cover and refrigerate 4 - 6 hours or overnight.  Garnish with green onions and cheddar cheese before serving.

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