Sunday, May 23, 2010
Baked Potato Salad
2 bags (24 oz each) baby red potatoes, 1-inch dice
1 T olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
10 slices of precooked bacon diced
1 Cup Mayonnaise
1 Cup Sour cream
4 small green onions,trimmed, thinly sliced
1T minced shallot
1 Cup Sharp Cheddar Cheese shredded
1package Italian parsley chopped
Pre Heat oven to 450 degrees
Toss potatoes, oil, salt and pepper in bowl. Place in a single layer on a baking sheet. Roast 20-25 minutes or until tender and lightly browned, Set aside to Cool. chill 1 hour
Blend mayo, sour cream onion, shallot, bacon and cheese in a large bowl. Season to taste with salt and pepper.(I use the house seasoning), Gently toss potatoes with mayo mixture and parsley until combined. Chill and serve.
Enjoy, and I know you will. My husband says this is the best potato salad he has ever had.
Sometimes you come across a dish that you know will prove to be one that makes it to all the family functions, picnics and pot lucks. This is one of those.