picnic food: baked potato salad
More summer food as the heat just keeps coming and it apparently never rains. We did a little pitch-in dinner with the neighbors for Fourth of July and ate at our not completely casual dining room table because it was seriously 105 degrees that day. I made the grilled tri-tip and Tammy baked some white potatoes and some sweet potatoes for one of the side dishes. The sweet potatoes were all spoken for, but four nice large white baked russets were left on the table. Years ago we would buy a little baked potato salad as a treat from the Marsh grocery deli. They swore to me it did not have that evil mayonnaise in it and I trusted them because it was just so delicious. Surely I could make it at home and change it up a bit to improve it's nutritional value. It took years to try, but with four lovely baked potatoes at the ready I whipped up a batch the next night to serve with classic hamburgers.
I had pork bacon that needed to be cooked, but Greg ate one slice and that left me with just four to crumble into my big bowl of potato salad. Other than that, I felt pretty good about the dish from a nutritional standpoint. Plus I thought my version was really tasty. I am pretty sure I went past having seconds to one last spoonful to make it thirds! Thanks for the potatoes, neighbor!
Baked Potato Salad
4 medium or 4 large russet potatoes, baked
5 or 6 slices bacon, cooked crisp, drained on towels and crumbled
bunch scallions, washed trimmed sliced thin (white and lower green parts)
1/2 C nonfat Greek yogurt
1/3 C lowfat sour cream
2 T olive oil
2 T red wine vinegar
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 C shredded sharp cheddar cheese
When cool, cube the baked potatoes into bite-size pieces and add to a serving bowl. Crumble in the bacon and toss on the scallions. In a measuring cup measure and stir together the yogurt, sour cream, olive oil, red wine vinegar, paprika, salt and pepper. Fold into potatoes in serving bowl. Add shredded cheese to your liking. Taste for salt and pepper. Keep cold until serving.
Serves 8-10
I had pork bacon that needed to be cooked, but Greg ate one slice and that left me with just four to crumble into my big bowl of potato salad. Other than that, I felt pretty good about the dish from a nutritional standpoint. Plus I thought my version was really tasty. I am pretty sure I went past having seconds to one last spoonful to make it thirds! Thanks for the potatoes, neighbor!
 |
| right, so I forgot to take a picture when it was a nice abundant bowl |
Baked Potato Salad
4 medium or 4 large russet potatoes, baked
5 or 6 slices bacon, cooked crisp, drained on towels and crumbled
bunch scallions, washed trimmed sliced thin (white and lower green parts)
1/2 C nonfat Greek yogurt
1/3 C lowfat sour cream
2 T olive oil
2 T red wine vinegar
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 C shredded sharp cheddar cheese
When cool, cube the baked potatoes into bite-size pieces and add to a serving bowl. Crumble in the bacon and toss on the scallions. In a measuring cup measure and stir together the yogurt, sour cream, olive oil, red wine vinegar, paprika, salt and pepper. Fold into potatoes in serving bowl. Add shredded cheese to your liking. Taste for salt and pepper. Keep cold until serving.
Serves 8-10
I'm dropping by from the East of Keystone blog! This recipe sounds delish. I've always wanted to try it.
ReplyDelete