This is another Paula Deen recipe that I made at Edisto. Note - it has to refrigerate for 4 hours, so you can't serve this one immediately. We ate it with Tomato Sandwiches which were delicious (as seen in background of picture). Put a little Paula Deen House seasoning on your tomato sandwich and it is perfect. Anyway the original recipe served 8-10, so I halved it and it still made a ton, so here is the HALVED recipe. The below made about 5 servings for us.
What you need:
6 cups (1 inch) cubed baking potato (about 3 large)
6 slices bacon, cooked and crumbled
1/4 cup chopped green onion
3/4 cup Mayo (you may want to add more after its done, to taste. I did.)
1/4 cup Sour Cream (I also added more of this later, but you may like it how Paula makes it.)
1/2 a 1 ounce package ranch dressing mix (i probably used 3/4 of the package to give it more seasoning)
1/4 teaspoon salt
4 ounces shredded cheddar cheese
What you need to do:
In a large saucepan, combine potato and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8-10 minutes, or until potatoes are just tender. Drain well and let cool for 20 minutes. In a large bowl, combine potato, bacon, and green onion. In a small bowl, combine mayo, sour cream, dressing mix, and salt. Add to potato mixture, tossing gently to coat. Gently stir in cheese. Cover, and refrigerate for at least 4 hours before serving. Can be made up to 1 day ahead.
No comments:
Post a Comment