Baked Potato Salad

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

Yield: 6 servings

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Ingredients

check new white potatoes 2 lbs. new white potatoes

check red wine vinegar 2 tablespoons red wine vinegar

check sour cream 1/4 cup sour cream

check plain yogurt 2 tablespoons plain yogurt

check milk 2 tablespoons milk

check Salt Salt

check Freshly ground pepper Freshly ground pepper

6 strips thick-cut bacon, cooked, crumbled

check chopped chives 1/2 cup chopped chives

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Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 235

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

Please note that some ingredients and brands may not be available in every store.