Wednesday, July 2, 2014

4 large Russet or Yukon Gold potatoes
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives, divided
8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
1 tsp black pepper
salt to taste
Serves 4 – 6 (Simply double list of ingredients if you need a larger serving)
In a small bowl, combination together your mayonnaise, and sour cream. Make sure the two are completely combined and add half of the chives, cheese, and pepper. Taste mixture to find out if you prefer some salt. (I usually add a dash or two. ) Let chill in fridge for just a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a very large pot, cover with drinking water, and boil until fork soft. About 20 minutes. *You need to monitor them. If they cook too long you’ll get more of a mashed potato consistency once you mix them with the sauce.

When potatoes are ready, drain and let cool just a little. *Let them cool a lot in case you plan to serve chilled. Put potatoes in a very large bowl or dish and match sour cream mixture. Fold generally in most of your crumbled bacon. Top with remaining half chives and remaining crumbled

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