Recipe by chefheather
"This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!"
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1 (16 ounce) container
reduced-fat sour cream
shredded Cheddar cheese
ground black pepper
I did it a bit differently... my fiance is a chef and gave me some pointers. I actually baked the potatoes. It took a bit longer but really gave it the baked potato taste. I also left the skins on them, they held up better when I cut them. I used scallions instead of dried chives as well. Overall, very good! Oh, and I put a touch of bacon grease in it, (so bad I know!) but it just gave it a bit more flavor. I am taking it to a cookout, so we will see how well it is received there!
I've had this salad at potlucks before so, I thought I would like it more than I did. The flavors work well but it was thick and a lttle gummy. My hubby loves baked potatoes but he wouldn't eat seconds or take it to lunch the next day. Maybe my measurements were off, who knows.
To save time, I used pre-cooked packaged bacon pieces. I made a half recipe of this but used the full amount of mayonnaise AND I added extra spices, like onion powder/garlic powder/hot sauce and omitted the salt. I also roasted my potatoes for added oomph (we've found that roasting potatoes just tastes better in potato salad). Because I had it to use and wanted to stretch my salad, I added in some chopped green onion, celery and a couple chopped hard boiled eggs. Tasty and quite simple.
I get SO SO many requests for my recipe when I make this potato salad and I now make it without the actual recipe. You can really just throw it together in whatever proportions you want.
My trick is stirring in two tablespoons of white vinegar with the potatoes immediately after you drain them and they are still hot. This gives the salad the perfect little zing that everyone seems to love. I think this is why I always get requests for the recipe.
DO NOT use dried chives. Use fresh or even better...USE GREEN ONIONS/SCALLIONS. Much tastier and more eye appeal.They don't get lost in the salad.
BEWARE: once you take this to a gathering, it will be YOUR thing to bring forever and always!!
Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and opted to use green onion as it's mild in flavor and pairs well with baked potatoes vs. dried chives - basically eyeballing the ingredients. I used Hellman's light mayo along with the sour cream and added a few splashes of white wine vinegar. I also added some chopped fresh chives on top to pretty it up - YUM!
Very good, but I made a few changes. I got baby potatoes and cut them into 1 inch cubes. I roasted them with 2 Tbsp of butter in a covered pan for 30 mintues. I find the potatoes hold their shape better this way and taste more like a baked potato. I didn't use mayo and used a package of bacon pieces instead of making bacon, to save time. I used fresh scallions as well. We prefer to eat this at room temp. or just slightly chilled. My family loved it.
Sampled this receipe right after making it and almost had a heart attack. It was not good. BUT I let it set overnight and tried it again the next morning and it was perfect! People raved about how good it was.
I made this for my husband's birthday party and it was a winner! I substituted the chives with green onion. I also used the whole pack of thick cut bacon. With extra sharp cheddar, it was a delight.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 157
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