With warm weather and picnic season upon us it is time for my favorite potato salad recipe. This is different than other potato salads because the potatoes are baked and the ingredients are typical baked potato toppings. Things like chives, bacon, sour cream and cheddar cheese. This is another recipe where I measure with my eyes and not with cups and tablespoons, so taste and adjust as you see fit. Most of the time I use low fat mayo, sour cream and cheese for this and garnish with real cheese. If you like a creamy potato salad let the potatoes cool before adding the mayo sour cream mixture. If you add the mayo sour cream mixture while the potatoes are hot they will absorb more of the mixture making a dryer version.
Baked Potato Salad
2-3 lbs cooked potatoes, cut into bite size pieces I usually use Yukon Gold, but used Red Bliss in the batch pictured
1/2 cup sour cream, I use low fat
1 tbs mayo, I use low fat
4 strips bacon, cooked until crisp and crumbled into small pieces. Reserve 1 tbs for garnish. I usually use center cut bacon
1/4 cup chives or green onions, cut into small rings, reserve 2-3 tsp for garnish
1/3 cup shredded cheddar cheese, reserve 1 tbs for garnish
Add all of the ingredients to a bowl and fold together until everything is coated with the sour cream mayo mixture. After it is all mixed together top with the reserved garnishes.
