The Works Baked Potato Salad Recipe
Pampered Chef Recipes
The Works Baked Potato Salad
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper
towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick
potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.
Meanwhile, combine sour cream and mayonnaise in small Colander Bowl.
Chop bacon, red onion and celery using Food Chopper; add to sour cream
mixture. Stir in salt and black pepper; cover with Small Lid.
Refrigerate until ready to serve.
Remove potatoes from oven; cool completely. Coarsely chop potatoes into
1/2-inch pieces. Place in large Colander Bowl; fold in sour cream
mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight.
Garnish with sliced green onions and cheddar cheese, if desired.
Yield: 12 servings
Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g,
Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g
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