This tater salad, I love. But it starts to get "tacky" after a few days, so it's best eaten right away or within a few days. I think the lighter sour cream, lacking a lot of fat, dries out a bit. If you want, mix 1/2 mayo with 1/2 sour cream to keep the dressing smooth, but I honestly like it better without. Your call. So flippin' delicious.
Baked Potato Salad
2 Russet/Idaho potatoes, either cubed or leftover baked potatoes, chopped
1-2 Tbsp white vinegar
1/2 cup shredded cheddar cheese
4 strips bacon
3 scallions, thinly sliced
2 Tbsp chives, minced
1/2-2/3 cup light sour cream
Salt & pepper
1. Boil potatoes in salted water until tender; drain. Toss hot potatoes with vinegar and allow to cool.
2. While potatoes are cooling, cook bacon in a skillet until crispy and drain on paper towels. Crumble into little pieces.
3. When potatoes are cool, mix them in a bowl with cheese, bacon, green onions and chives; add sour cream until salad reaches desired consistency. Serve!
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