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Dillon's Bake Potato Salad
5 to 6 Russet potatoes, 4 pounds total
1 C. diced ( 1/4 inch) red onion
1 1/2 C. diced ( 1/4 inch) celery
1/2 C. cooked bacon bits
1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack cheese
1 C. sour cream
3 C. ranch dressing
1 T. coarse ground black pepper
2 t. roasted garlic pepper (found in the seasonings aisle in most grocery stores)
1 t. celery salt
1/4 C. chopped fresh parsley
Preheat oven to 350°F. Wash potatoes and pat dry. Bake potatoes for about 1 hour. Remove from oven and refrigerate for 3 to 4 hours to cool. Peel and dice into 1/2-inch chunks.
Place potatoes in a very large mixing bowl and add the diced onion, celery, bacon bits, Cheddar cheese and Monterey Jack cheese. Mix well.
In a separate bowl, combine the sour cream, ranch dressing, black pepper, roasted garlic pepper, celery salt and fresh parsley. Stir well, then fold into the potato mixture using a large rubber spatula.
Cover and refrigerate for 3 to 4 hours.
Makes 12 to 14 servings.
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