Independence Day Recipes
Baked Potato Salad
Ingredients
- 2 pounds red potatoes, washed
- 2 ounces canola oil
- 2 teaspoons kosher salt
- 8 ounces bacon, cooked and diced
- 1 cup sour cream
- 1 bunch green onions, chopped
- 8 ounces sharp Cheddar cheese, grated
- 4 ounces butter
- 2 teaspoons kosher salt
- 2 tablespoons cracked black pepper
Instructions
- Heat oven to 350 degrees F.
- In a large bowl toss potatoes in canola oil and kosher salt until well coated.
- Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.
- While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.
- When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl.
- Add in bacon, sour cream, green onions, Cheddar cheese and butter.
- Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.
Attribution
Posted by kdipaolo at Recipe Goldmine 6/24/01 9:04:26 pm.