Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4533/
Baked Potato Salad
Favorite baked potato toppings become a creamy dressing for this potato salad
Yield: 6 servings
Ingredients
| 2 | lbs. | new white potatoes | |
|
|
|||
| 2 | tablespoons | red wine vinegar | |
|
|
|||
| 1/4 | cup | sour cream | |
|
|
|||
| 2 | tablespoons | plain yogurt | |
|
|
|||
| 2 | tablespoons | milk | |
|
|
|||
| Salt | |||
|
|
|||
| Freshly ground pepper | |||
|
|
|||
| 6 | strips thick-cut bacon, cooked, crumbled | ||
|
|
|||
| 1/2 | cup | chopped chives | |
|
|
|||
Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 235 |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Cover potatoes with cold water; heat to boil. Cook, uncovered, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.
Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes with vinegar; set aside.
Blend sour cream, yogurt, milk and salt and pepper to taste in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives. Refrigerate salad for at least 1 hour.
Please note that some ingredients and brands may not be available in every store.
Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4533/
Be the first to comment on this recipe!
Add a Comment Login