Visit our Web Site/ Online Store

If you arrived here from out online store, you can return by clicking right here.

Thursday, April 14, 2011

Baked Potato Salad

Since chives are in season and we are running crazy with them, I try to use them in a lot of recipes. Last year I found a recipe for "Baked Potato Salad". And I made it several times because it is so easy and so yummy and not to mention, very inexpensive!

Here's a picture of the ingredients:

How easy and simple are those ingredients!

(I so rarely measure anything so, I hope I can guesstimate it for you)

I had all these little Yukon Gold potatoes that had bad spots so, that is why I thought I would use them up to make this dish.

1 cup of sour cream. Add more if you like it really creamy.

about 1/2 C chopped chives

Unfortunately our dill is still too little to chop, so I am using a half of a teaspoon of dried dill that we dried last year. I way prefer the fresh, but oh well.

Remember, when using dried herbs use the 1:3 ratio.
1t dried herbs = 3t (1T) Fresh herbs.

salt and pepper to taste

Boil potatoes. Let cool (you can leave the skins on if your like potato skins). Slice cooled potatoes into about 1/2 inch slices. In a separate bowl, I toss in the rest of the ingredients and stir everything up. Then I gently toss the potatoes with the dressing (you don't want potato mush LOL). Put in fridge for a bit (let the flavors come out). Serve!

I have added crumbled cooked bacon and/or shredded cheddar cheese to this before as well and that is also very tasty. And I have used Ranch dressing instead of sour cream. I liked that, but I prefer the real baked potato flavor that straight sour cream gives better

Originally posted at The Thrifty Groove

No comments:

Post a Comment