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Enjoy this recipe from Best Church Suppers.
Submitted by: Arden Regnier from East Moriches, NY
4 russet potatoes, peeled and cubed
1 t. salt
6 to 8 thick-cut slices bacon
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. shredded Cheddar cheese
1/4 c. fresh chives, chopped
salt and pepper to taste
Cover potatoes with cold water in a large saucepan; add salt. Cook over medium-high heat until fork-tender, 15 to 20 minutes. Drain; cool slightly and place in a large bowl. Meanwhile, in a skillet over medium heat, cook bacon until crisp. Drain on paper towels. In a small bowl, combine crumbled bacon and remaining ingredients, reserving some bacon, cheese or chives for garnish, if desired. Add to potatoes; mix well. Serve immediately, or cover and chill. Serves 6 to 8. | |
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Cover potatoes with cold water in a large saucepan; add salt. Cook over medium-high heat until fork-tender, 15 to 20 minutes. Drain; cool slightly and place in a large bowl. Meanwhile, in a skillet over medium heat, cook bacon until crisp. Drain on paper towels. In a small bowl, combine crumbled bacon and remaining ingredients, reserving some bacon, cheese or chives for garnish, if desired. Add to potatoes; mix well. Serve immediately, or cover and chill. Serves 6 to 8. |
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