Tuesday, June 28, 2011

The Best Potato Salad

I've never really been a potato salad fan... SO I decided to come up with one I love.  I succeeded!  This potato salad is so delicious!  To double it for a crowd, use a 5lb bag of potatoes and double the other ingredients.  Here's a little secret about this salad... You can warm the leftovers up in the morning and serve them with ketchup for breakfast.  I even top mine with eggs!  Delish!

The Best Potato Salad

For the potatoes:

6 potatoes
¼-1/3 c. oil
¼ tsp onion powder
¼ tsp garlic salt
1/8 tsp pepper

Cut potatoes into bite sized pieces. Toss potatoes with remaining ingredients in a bowl or baggie. Bake at 350 for around 20 minutes or until done, turning after 10 minutes. Let cool.

For the dressing:

½ c. mayo
¼ c. buttermilk
2 tsp ranch dressing mix powder
½ c. real bacon bits or diced cooked bacon
½ c. shredded cheese

Mix ingredients well and mix with cooled, roasted potatoes. Refrigerate before serving.  Feel free to add more bacon and cheese if desired. Mmmm

I've made this salad a few times now, including for my 4th of July eats cooking class last week. I also made it for my baby sister's graduation party on Friday.  Here I am with my sisters at the party :)

And I couldn't resist sharing this pic.  I love the face I'm making!  haha!


Cindi said...

Looks yummy! Did you use russet, yukon gold, red or some other kind of potatoes? I usually use red...but wanted to check and see which kind you used. The idea of heating it up for breakfast is very unique and something I would never have thought of! Thanks!

Garden of Egan said...

Yumminess! I am always on the lookout for the perfect potato salad.

The American Homemaker said...

I used plain old russet potatoes and didn't even peel them :)

Bridget said...

Yum! I usually can't potato salads because I am allergic to eggs, but your egg free recipe sounds delish! Plus anything with bacon and cheese is bound to be fantastic.

mint said...

never heard of baked pot. salad..might be good.