Loaded Baked Potato Salad

4 lg baked potatoes (or enough to make ~8 cups diced potato)

4 hard boiled eggs, chopped

½ sweet onion (~ 1 cup) finely diced

1 ½ c. mayonnaise

½ c. sour cream

1 T. salt

2 t. sugar or splenda

2 T. mustard

Toppings 

8 slices bacon, fried crisply and chopped into bite sized pieces

1 c shredded cheddar

½ c chopped chives

optional: fresh tomatoes

Bake potatoes. We coated ours with oil, wrapped them in foil and baked them on a grill. Cool and cut into 1/2 to 3/4 inch chunks.  Chop eggs and onions.  Place all ingredients in a large mixing bowl and mix all.

For group serving put all in a fairly shallow serving bowl, top with bacon, cheese and chives.  For individual servings use plates or bowls and top each portion.  For the wine trail I put each portion over a fresh sliced tomato which adds color, and if you can get real fresh tomatoes they can’t be beat.  For my money, if it’s winter store tomatoes you might as well leave it off.

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Food Pairing List

 
 

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