Sometimes I get a hankering for a good-ol’ baked potato in the middle of summertime heat. A 400-degree oven for an hour during a Louisiana summer does not a happy kitchen make.
Ah! Have no fear, Gentle Readers – Baked Potato Salad to the rescue!
The name is deceptive because the potatoes are not baked, but steamed – but they taste baked based on all the good stuff we will throw into the mix.
Remember MawMaw’s rule of thumb: Use whatever you have on hand. I like Idaho baking potatoes, but if I have red or yellow potatoes in the pantry, I just use those. Don’t have bacon? Use imitation bacon or ham. You get the idea.
Yield: 8 generous servings (Why be stingy??)
- 6 baking potatoes
- 1/8 c butter (2 pats)
- salt and pepper to taste
- 2 c sour cream
- 8 oz. cheddar cheese, grated
- 2 T chives
- 6 strips crispy bacon, crumbled
- (Reserve a bit of cheese, bacon, and chives as a garnish.)
Something you can do with leftovers: Add a little bit of milk and mash to make baked mashed potatoes.