heather's boiled then baked potato salad
My brother's wife's cousin, Heather, was visiting them from Long Island, NY a while back and we all decided to have a cookout. Heather made a potato salad that I absolutely loved. It was very different than the way I make mine so I asked if she minded sharing her recipe. She was delighted that I liked it well enough to want her recipe. Shame on me for not asking where the recipe came from. For some reason I believe it was a family recipe because she sent it to me via FB and it was handwritten on a piece of paper. Thank you, Heather. 4/20/14
Blue Ribbon Recipe
Comfort food at its best! This is a perfect side dish for any meat you may want to serve - ribs, steak, chops, chicken ... anything. These potatoes remind me a lot of a loaded baked potato - only better! I could make a meal of these potatoes alone and be perfectly satisfied.
Ingredients
- 6 medium whole potatoes, peeled
- 2 cups shredded cheddar cheese
- 1/2 cup butter (1 stick)
- 1/2 cup sour cream
- 1/3 cup spring onions, chopped
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
How To Make heather's boiled then baked potato salad
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Step 1First, boil the peeled whole potatoes until 'almost' done. If I'm using red potatoes I don't peel them but that's certainly your prerogative. (Any potato you choose should work just fine in this dish). Drain and cool then cut into small chunks. Set aside. -
Step 2Over low heat combine the cheese and butter and cook until 'almost' melted, stirring occasionally.
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Step 3Remove from heat and add in the sour cream, spring onions, salt and pepper. Gently fold in the potatoes. Preheat oven to 400 degrees. Spray a 9 x 9 casserole dish with cooking spray.
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Step 4Transfer to the greased casserole dish and bake on 400 for approximately 20 to 25 minutes or until heated through. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
