Independence Day Recipes
The Works Baked Potato Salad
Ingredients
- 6 medium baking potatoes
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 8 slices bacon, cooked crisp and chopped
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- Green onions with tops, thinly sliced
- Shredded cheese
Instructions
- Heat oven 425 degrees F.
- Scrub potatoes and pat dry. Spray with vegetable oil and prick all over with fork.
- Bake for 50-60 minutes until tender.
- Meanwhile, combine sour cream, mayonnaise, bacon, onion and celery.
- Stir in salt and pepper.
- Refrigerate until ready to use.
- Remove potatoes and let cool.
- Coarsely chop potatoes into 1/2-inch pieces.
- Fold in sour cream mixture; refrigerate about 3 hours.
- Garnish with green onions and shredded cheese.