Thursday, July 7, 2011

Red Skin Potato Salad


Ingredients

  • 2 pounds clean, scrubbed new red potatoes
  • 6 hard boiled eggs
  • 1 pound bacon
  • 1 bunch of green onions
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded mild cheddar cheese
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and set aside.
  3. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, and green onion. Add mayonnaise, sour cream, cheese, salt and pepper to taste. Chill for an hour before serving.

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