Potato Salad, Baked

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Ethnicity
American  
Base Type
Vegetable  
Course
Side Dish  
Preparation Time
0 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
All measurements are approximate. Season to taste.  
Source
 
Source Description
 
Last Modified
2011-05-31  
User
Joyce McGuire



Ingredients
                
10 ea
small red potato

1 c
sour cream, low fat

1/2 c
mayonnaise

1 lb
bacon

1 lb
shredded cheddar cheese

4 ea
onion, green

1/2 t
pepper, black

1/2 t
celery salt

3 clv
roasted garlic

1/4 t
paprika


Directions
Bake potatoes. Cool and cut into bite size pieces.

Fry bacon, drain and crumble into small pieces.

Mash roasted garlic, add sour cream and mayonnaise.  Stir well. Add remaining ingredients.  Stir until combined. Let sit in fridge at least two hours.

Serve and enjoy.

Optional substitutions:
Use seasoned salt instead of celery salt
Use garlic powder for roasted garlic
Use cayenne pepper instead of paprika
Use different potatoes.