|Name:||Baked Potato Salad||Contributor:||Sarah Paukstis|
|Description:||Potato salad with a baked potato ambiance||Posted:||2007-07-03|
|Key words:||Baked Potato Salad||Category:||Salads|
2 parts mayonnaise
1 part sour cream
1 small spoonful grey poupon
1 sprinkle garlic powder
a few pinches dried parsley
salt and pepper to taste
2-3 medium potatoes (I used red)
3/4 lb (1 lb is normal container right?) bacon, diced
1/2 a white onion, diced
2 cloves garlic, minced
4-5 stalks green onion, diced
Couple good handfuls shredded sharp cheddar cheese
|Preparation:||Mix up the dressing and let it sit while you make the actual salad. Especially with the dried parsley, it lets it re-hydrate a bit.
Prepare the potatoes as usual for potato salad. Once diced, toss in some sea salt and fresh pepper and then smash them just a little bit with a fork. You still want some good chunks in there. Set aside.
Cook the bacon in a skillet, leaving it in until a little extra crispy (especially if you plan to refrigerate the salad). Set bacon aside to drain.
Use bacon grease to cook the white onion, but don't let it quite get soft. Toss the garlic in at the very last second, so it just barely gets soft. Pour on paper towels to drain.
Toss the onion/garlic mixture with the potatoes, then mix in all other ingredients. Stir together before adding dressing. Salad should be less dressing-y than normal potato salad.
|Notes:||My baked potato salad is seriously delicious. I've never actually made it before, but I always buy it at the grocery store from the deli and end up disappointed because it's terribly bland and way too sour cream-y. I decided I'd try to fix that.
I am actually pretty impressed with myself. It is quite good, you should give it a try. If you substitute shallot for onion and only use the green part of the green onions, mom can even have (actually she can't have mustard either, can she? It would probably be equally good without)