Baked Potato Salad
Baked Potato Salad
Submitted by Denise Walburg, Fustini's Holland
20 minutes
60 minutes
Salads
Ingredients
- 5 lbs large redskin potatoes
- 1⁄4 cup Fustini’s Butter olive oil (plus more for brushing)
- 1 lb bacon, cut into 1-inch pieces
- 2 green onions, thinly sliced
- 2 cups shredded cheddar cheese
- 1 pt sour cream
- salt and pepper, to taste
- chopped fresh chives for garnish
Directions
- Preheat oven to 400 degrees. Place whole potatoes in a baking dish, pierce with a fork, and brush with Butter oil. Bake until tender yet firm, approximately 1 hour. When cool, cut into bite-size pieces.
- In a large skillet, cook bacon until crisp. Remove and drain on paper towels. In a large bowl, mix potatoes, bacon, green onions and cheese. Combine sour cream and 1&frasl,4 cup Butter oil, and pour over potato mixture, mixing gently. Season to taste with salt and pepper. Serve at room temperature, garnished with chives.
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