Baked Potato Salad Friday, August 20, 2010
10 medium baked potatoes, cooled
1 1/2 cups sour cream
2 TBSP white wine vinegar
1 TBSP prepared Dijon mustard
1 tsp salt
1 tsp freshly ground black pepper
1 cup crumbled crisply cooked bacon
1 cup thinly sliced green onions
1 1/2 cups shredded cheddar cheese
Cut the cold baked potatoes into large chunks (do not peel) and set aside. Combine the sour cream, vinegar, mustard, salt, and pepper in a large bowl until smooth. Add the remaining ingredients, including the potatoes and toss well to combine. Cover and refrigerate for at least 4 hours or overnight. Stir before serving and serve chilled.
This is a fine recipe for left over baked potatoes. Or simply to bake the potatoes a day ahead and prepare this fine salad in just a minute.