Happy Friday friends and family!
Today's recipe is something that I consider a delicious treat whenever Myra makes it, and I know I'm not alone. What I love about her potato salad is that she uses baked potatoes instead of boiled. It is so yummy that way, plus to me it is easier to bake potatoes than boil them. Also I believe she uses homemade ranch dressing, made with her preferred combo of canola oil and (I think?) light mayonaisse. So you can tweak that to suit the way you like to eat.
Myra brought this to my dad's birthday party last year when Matt and Denise grilled up a ton of red meat--it was perfect. Thanks to Denise for scoring the recipe and sharing it with all of us! And thanks to Myra for making it!
Baked Potato Salad
Recipe By: Myra McCoy
Ingredients:
7 medium-sized red potatoes, roughly 3 lbs.
2 cups fancy shredded cheese
8 ounces ranch dressing, bottle or homemade
1 tablespoon prepared mustard
6 green onions , chopped
1 medium-sized red bell peppers, chopped
2 slices bacon, cooked and crumbled (can use turkey bacon too)
Directions:
Coat potatoes with Pam; pierce several times with a fork.
Bake at 400 degrees, for 45 minutes, or until tender.
Cool and cut into 1 inch cubes (really let them cool or they will just mush). (Can do this step up to a day in advance.)
Combine 1 ½ cups cheese, dressing, and next three ingredients in a large bowl.
Add potatoes, tossing gently.
Sprinkle with bacon and remaining cheese.
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