The Soup Diva

Nothing says summer cookout like potato salad. While I do enjoy a good crunchy, mustardy potato salad, this one is based on a really yummy version I had recently at a local deli. It has all the flavors of a loaded baked potato,. I served it for our Independence Day at home with some cheddar sausages on soft brioche buns and blueberry cobbler for dessert, for a real red, white, and blue celebration!

For each pound of Yukon Gold potatoes, you will need:

• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1/4 cup finely shredded cheddar cheese
• 2 slices crumbled cooked bacon
• 1 tsp minced chives
• 1/2 tsp salt
• 1/4 tsp dried dill weed (optional)
• black pepper to taste

Therefore, for a church or family potluck, I suggest the following:

• 4-5 lbs Yukon Gold potatoes
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup finely shredded cheddar cheese
• 8 slices crumbled cooked bacon
• 1/4 cup minced chives
• 2 tsp salt
• 1 tsp dried dill weed (optional)
• black pepper to taste

Bake potatoes unwrapped on large baking sheet at 425 degrees for 35-45 minutes, until tender but not too soft. Allow to cool completely, then cut into 1/2″ chunks [peeling first is not required but certainly allowed if desired].. Stir together all other ingredients in large bowl with lid until well blended; then fold in potatoes gently. Cover and chill until ready to serve.