Fully Loaded Potato Salad

April 25, 2011 § Leave a comment

 

 

This is my adaptation of a potato salad my mother-in-law made one evening last summer.   My husband and I loved it so much that I immediately came home and made it the next day.  This version of potato salad is like eating a bake potato fully loaded with all the fixings.  The only twist is the lemon.  Don’t omit it though.  It is a must in this salad and won’t taste the same without it. 

My prediction…This potato salad recipe will end up being the only version you’ll ever make again.

Fully Loaded Potato Salad

  • 3 lbs or 5-6 medium russet potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup flat leaf parsley, chopped
  • 2 green onion, chopped
  • Zest from 1/2 a lemon, plus its juice
  • 1 tablespoon cider or champagne vinegar
  • 3-4 slices of bacon, cooked crisp
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Place russet potatoes into a large pot with salted water.  Boil potatoes until fork tender.  Remove from water and let cool on cutting board.  In a medium size bowl, combine the mayo, sour cream, parsley, green onion, lemon zest, lemon juice, vinegar, salt and pepper.  Set aside.  Cook the bacon in a pan until crisp.  Drain on a paper towel.  Once the potatoes have cooled, remove skins and cut into small chunks.  Add the potatoes to the dressing mixture.  Toss to coat.  Just before serving, chop the bacon into small bits and incorporate 1/2 of the bits into the salad.  Sprinkle other half onto the top.  Eat it up.

Note: Recipe can be double to accommodate a larger crowd.

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