Friday, March 21, 2014


  • medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
  • 1 tablespoon salt
  • (16-ounce) container sour cream
  • 1/4 cup real bacon bits
  • scallions (green onions), thinly sliced
  • 1/2 teaspoon black pepper

  • Place potatoes in a large pot and add enough water to cover them. Add salt and bring to a boil over high heat.
  • Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.
  • In a large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined.
  • Serve warm, or cover and chill until ready to serve.
  • Note: For a really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.

    This is one of my favorite "old" Mr. Food recipes.

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