wilkes

Cheesy Potato Salad

2 1/2 pounds red potatoes, cubed
1 cup sour cream (not fat free)
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Roasted Potato Salad
For the potatoes
1 tablespoon olive oil
1 teaspoon paprika
1 pound small red potatoes, cut into 1-inch chunks
(scrub but do not peel)
For the dressing
¼ cup mayonnaise
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon ground coriander
¼ teaspoon salt, or to taste
Dash of freshly ground pepper, or to taste
To complete the recipe
¼ cup finely chopped red bell pepper
¼ cup finely chopped green bell pepper
¼ cup finely chopped red onion
1 rib celery, finely chopped
Preheat the oven to 425° F.
Line a jelly roll pan with aluminum foil.
Stir together the olive oil and paprika in a medium bowl.
Add the potatoes and toss until coated.
Spread the potatoes in a single layer on the prepared pan.
Bake, turning occasionally, until the potatoes
are lightly browned and tender, about 25 minutes.
Let cool for 10 minutes.
Meanwhile, stir together the dressing ingredients in a large bowl.
Add the potatoes and the remaining ingredients; toss well.
Taste and adjust the seasoning.

German Potato Salad
4 cups cubed peeled potato
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
2 TBS Pimento peppers ,Bottled is fine
2 eggs, beaten
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon pepper
2 hard-cooked egg, sliced
Cook potatoes in a covered saucepan in an inch
of boiling salted water until tender, about 20 minutes.
Drain.
In a large skillet,sauté bacon until almost crisp.
Add onion, pimento and green pepper; cook 3 minutes longer.
Combine beaten eggs with vinegar, sugar, and pepper;
mix to blend well.
Gradually add egg mixture to the bacon mixture,
stirring and cooking until mixture thickens.
Remove from heat and toss gently with potatoes.
Spoon salad into a serving dish and garnish with sliced eggs.
Serves 6 to 8.

How do you make yours Nutboy?

Just do like I do when I make Potato salad for my mil...leave the onions out of the mix!

I would love to have some new recipes for potato salad. NO onions please!