As long as I've lived, I can't really say the same for Potato Salad. I probably just haven't found the right recipe yet (ideas? anyone?), but I just love potatoes so much that there are too many other ways I'd rather stuff them into my face. Maybe it's the Irish whiskey that pumps through my veins, but in my house, potatoes are the most versatile vegetable in my kitchen and the numero uno side dish at my table on any given night.
So, it's no surprise that I've got a lot of starchy goodness to share with you. There's definitely a thick section of potato-related recipes in my family's cookbook and this is the one and only Potato Salad I've made that I've actually wanted to eat again.
And then again. And again. And then one more time.
It doesn't have the bland taste of most Potato Salads. Instead, there's tangy sour cream, cheddar cheese and green onions, just like your favorite baked potatoes. Except instead of topping the baked potato, you're going to smother the potato, covering every potential bite with a tasty dressing. Most people like to throw bacon on there, too, which is perfectly acceptable to do for anyone who isn't me.
Potato Salad done right. Yes, please!
Baked Potato Salad
4 Idaho potatoes, baked, peeled and cubed
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup finely diced green onions
1/2 tsp hot sauce
1/4 tsp garlic powder
Salt & Pepper to taste
Combine everything but the potatoes in a large bowl. Once everything is incorporated, toss in the potatoes and toss lightly to prevent breaking up the potatoes.
Listening to: Reba McEntire - Fancy
No comments:
Post a Comment