Tuesday, June 19, 2012

Loaded Baked Potato Salad

This was the "TO DIE FOR" potato salad that was served for Father's Day at our house.  I must have heard that phrase a bazillion times during dinner from my Eli.  If you haven't guessed yet....he really liked it!:)  As did the rest of the family.  It was a big hit!  We served it with Hawaiian Beef and creamed corn (recipe to come later this week).   It was a "TO DIE FOR" dinner!!

As long as you remember to bake your potatoes ahead of time, this salad is so quick!  I always hate potato salads because you have to wait for the potatoes to cool to eat (unless you like warm potato salad...GROSS...hope I didn't offend anyone!:)), but in this one they are already cooked so you can just throw everything together and it's ready to go!

And it's "TO DIE FOR!!!"

Loaded Baked Potato Salad
Recipe from Mels Kitchen Cafe

4-5 large russet potatoes, baked, cooled & chilled
3/4 cup mayonnaise (can use light)
1/2 cup sour cream (can use light)
4 tablespoons lowfat buttermilk
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounces cheddar cheese, cubed small
4 green onions, thinly sliced
8-10 slices bacon, cooked and chopped

Slice the chilled, baked potatoes into 1/2 inch pieces.  (You can peel them if you'd like, but we really liked it with the skins on...and it's less work!)  Place them in a large bowl. 

In a small bowl combine the mayo, sour cream and buttermilk.  Add the celery seeds, salt & pepper and mix in.  Pour over the potatoes and carefully stir to combine (you don't want a mashed potato salad). 

Add the cheese, onions, and bacon and mix gently to combine.  Cover and refrigerate until ready to serve.

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