Baked Potato Salad

Yield:
6 servings

Favorite baked potato toppings become a creamy dressing for this potato salad

Ingredients:

  1. 2 lbs. new white potatoes
  2. 2 tablespoons red wine vinegar
  3. 1/4 cup sour cream
  4. 2 tablespoons plain yogurt
  5. 2 tablespoons milk
  6. Salt
  7. Freshly ground pepper
  8. 6 strips thick-cut bacon, cooked, crumbled
  9. 1/2 cup chopped chives
Directions:

Cover potatoes with cold water; heat to boil. Cook, uncovered, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes with vinegar; set aside.

Blend sour cream, yogurt, milk and salt and pepper to taste in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives. Refrigerate salad for at least 1 hour.


TDS 3