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Baked Potato Salad
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Brief Description
Another rendition of potato salad.
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Main Ingredient
New white potatoes
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Category: Salads
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Dec 31, 2012
Number of Servings:
Ingredients:
- 2 pounds - New white potatoes
- 2 tablespoons - Red wine vinegar
- 1/4 cups - Sour cream
- 2 tablespoons - Plain yogurt
- 2 tablespoons - Milk
- - Salt, to taste
- - Pepper, to taste
- 6 strips - Thick-cut bacon Cooked & crumbled
- 1/2 cups - Chives Chopped
Directions:
1. Cover potatoes w/ cold water; heat to boiling. Cook, uncovered, until potatoes are tender when pierced w/ a knife, about 20 minutes. Drain; set aside to cool slightly.
2. Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes w/ vinegar; set aside.
3. Blend sour cream, yogurt, milk, salt and pepper (to taste) in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives.
4. Refrigerate salad for at least 1 hour. Bring to room temperature before service.
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