"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

LOADED BAKED POTATO SALAD Recipe

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This recipe for LOADED BAKED POTATO SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRANDMA ORNDORFF
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 medium baking potatoes (about 2 pounds)
3/4 c sour cream
3/4 c mayonnaise
1/2 c crisply cooked bacon
1/2 c chopped red onion
1/2 tsp salt
1/4 tsp coarsely ground black pepper

Directions:
Directions:
Preheat oven to 425. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil. Wrap in foil. Bake 50-60 minutes or until tender. Meanwhile, combine sour cream and mayonnaise in small bowl. Chop bacon, and red onion, then add to sour cream mixture. Stir in salt and black pepper; cover and refrigerate until ready to serve. When ready, remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl; fold in sour cream mixture. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.

 

 

 

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