Can’t wait to try this recipe! Love that I don’t have to peel 5 pounds of potatoes!
One 5 pound bag medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Jane’s Crazy Mixed up Salt to taste (or can use salt and pepper to taste)
Wash the potatoes and prick them with a fork. Bake at 350 degrees F for about an hour or until fork tender.
Cool completely, and cut the potatoes into bite sized chunks.
Mix the mayo and sour cream together in a bowl.
Add to the potatoes, then add the onions, chives, and cheese. Add Jane’s to taste.
Just before serving, top with extra shredded cheese, bacon, and chives! ***Or prepare 24 hours in advance and refrigerate – then transport to your tailgate. Better if at room temperature I think (or reheated briefly before serving just so the cheese melts and the potatoes are softer).
Categories: Sides & Salads Tags:
Photos:
potatosalad
Photo Credit: This is my key west
IMG_6991
Photo Credit: Cate Bogue
IMG_6992
Photo Credit: Cate Bogue
IMG_6994
Photo Credit: Cate Bogue
IMG_6993
Photo Credit: Cate Bogue
IMG_6995
Photo Credit: Cate Bogue
