Just in time for Easter Dinner: a new kind of potato salad!
A few months ago, I was helping my parents celebrate their 50th anniversary. While there, I happened to enjoy a brand new kind of potato salad that my mom had purchased at their local warehouse store. It seemed simple enough–a potato salad that had all the flavors and textures of a fully loaded baked potato. So today, I decided to duplicate the recipe and had a grand success!
I made a large amount of this salad–from five pounds of potatoes. If you are cooking for a smaller crowd, you can adjust the quantities accordingly. I think I’ll use this for Easter dinner! This salad is SO SIMPLE and SO delicious!
Baked Potato Salad
- 5 pounds of new red potatoes
- 1 bunch of green onions, chopped finely
- 1 pound bacon, cooked and chopped
- 8 oz. sharp cheddar cheese, cubed into 1/4″ cubes
- 3 c. sour cream (I used the lite sour cream for this dish)
Wash and cut potatoes into 1/2″ in cubes. Cook in salted water until tender. Drain and set aside.
In a very large bowl, stir together the sour cream, green onions, bacon, and cheddar cheese. Mix in cooked potatoes and make sure that everything is thoroughly mixed together.
PS: My vegetarian friends can just leave out the bacon.