Loaded Potato Salad
borrowed from Cooking This and That
***Before you make this recipe. I made this recipe the night before the tailgate and it wasn't as good the next day. It is a potato salad that should be eaten the same day you make it. It was still good but it was exceptional when it was freshly made. You kind of lost the bacon taste and the potatoes got mushier and soaked up the sour cream and spices but not in a good way.
1 1/2 pounds redskin potatoes
4 slices turkey bacon, cooked crisp and crumbled*
3/4 cup low fat sour cream
3/4 cup 2% sharp cheddar cheese, shredded
4-6 green onions, sliced thin
1 tablespoon fresh chives, chopped
black pepper to taste
dash of cayenne pepper
Cover the potatoes with cold water and bring to a boil.
Cook for about 20 minutes or until fork tender.
Drain well and place on cutting board.
When cool enough, but potatoes into bite-sized cubes.
Meanwhile, combine sour cream, green onions, chives, pepper, and cayenne in large bowl.
Add bacon and cheese to mixture, stir gently.
Add cubed potatoes while still slightly warm.
Mix very gently.
Season with more salt and pepper to taste.
*Bacon Alert:When making a large amount of bacon, there is no need to slave away over the skillet forever. Simple place a wire baking rack on a cookie sheet with sides (line the cookie sheet with foil if you want to make your life easier). Bake at 400 degrees for 15-18 minutes, until crisp. Voila!
So you saw my before you make this note. It was still good but it was sooooooo good the night I made it, I was eating it at 10pm and was quite pleased with myself. This would be a fantastic side dish for any party. I bought the prepackaged really small red potatoes and they cooked up really fast also which was nice. I wish someone else would have tasted it the night I made it so they could agree with me and make you make this salad. BUT everyone else that ate it said they really liked it so maybe I am just being picky.