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!
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!
5 comments:
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!
Yumminess! I am always on the lookout for the perfect potato salad.
I used plain old russet potatoes and didn't even peel them :)
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.
never heard of baked pot. salad..might be good.
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