Baked Potato Salad

There are a lot of Baked Potato Salad Recipes

out there. I have read through many of them and this one is as good as most. There are a few changes that I suggest you make to it. Of course Baked Potato’s are really great with bacon, isn’t everything? For some reason the recipes that I found, including this one, bake the potato’s but don’t bake the bacon, curious.

When I was a young man, I spent the night with my grandfather. In the morning when he was cooking breakfast, I asked him why he was baking the bacon and not frying it. He pointed out that it is called bacon, not fryon. It was always meant to be baked and comes out far better that way.

It cooks more evenly, renders the fat better and comes out crispier without tasting burned. He was right so, much of the time, I put it in the oven. A good way is to put a cooling rack on a cookie sheet, so that the fat drains away nicely and the heat surrounds the bacon evenly. So, change the recipe to add the bacon to the oven 15 minutes before the potatoes are ready. That’s about how long the bacon takes.

Another change; the recipes that I found, including this one, have you cool the potato’s completely, then make the salad. When you do that the dressing coats the potato nicely but when you cut and dress the potato hot, it actually absorbs the dressing, YUM! Don’t miss that blessing.

One other change. Add fresh Garlic !

Let me know how you like my changes, what changes would you make?

Be sure you check out this site that provided the recipe and image. She has a lot of other really great stuff.

By Tastes Better From Scratch

Ingredients

1. 2 lbs baking potatoes
2. 3/4 cups sour cream
3. 3/4 cup mayonnaise
4. 6-8 slices bacon, cooked and chopped
5. 4-5 green onions, chopped
6. 1/2 cup shredded cheddar cheese
7. salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Wash potatoes and poke a few holes in them with a fork or knife. Bake for about 50 minutes to 1 hour or until they are fork tender and cooked through. Remove from the oven and cool completely. At this point you can peel them, or peel half and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, half inch pieces.
2. In a large bowl combine the sour cream and mayonnaise and stir well. Add the potatoes and toss to combine. Season with salt and pepper. Add the bacon, onion and cheese and fold the mixture gently to coat everything evenly. Refrigerate before serving. Garnish with extra bacon, cheese and onions, if desired.