EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4533/Baked_Potato_Salad
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
|
|
|
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.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4533/Baked_Potato_Salad