This potato salad was awesome. AWESOME. I am not a big fan of potato salad, and I rarely make it. If every potato salad tasted like this one, the world would be a much better place. It is kind of high in calories, but it is worth the splurge. I can’t wait to make this one again!
Baked Potato Salad
(Wegmans Menu magazine)
active time: 30 min.
chill time: 1 hour
total time: 1 hour, 30 min.
2 small bags baby red potatoes, 1″ diced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground pepper
8 slices bacon (I used Morningstar Farms veggie bacon)
1 cup mayo
1/2 cup sour cream
4 small green onions, trimmed, thinly sliced
1 tbsp minced shallot
1 cup shredded sharp Cheddar cheese
.25 ounces Italian parsley, chopped
1. Preheat oven to 450 degrees F. Toss potatoes, oil, salt, and pepper in bowl. Place in single layer on baking sheet. Roast 20-25 minutes or until potatoes are tender and lightly browned. Set aside to cool. Chill 1 hour.
2. Cook bacon to desired crispness; chop into small pieces. Set aside.
3. Blend mayo, sour cream, green onion, shallot, bacon, and cheese in large bowl. Season to taste with salt and pepper.
4. Toss potatoes with mayo mixture and parsley until combined.
each serving (2/3 cup) has 320 calories