Baked Potato Tater Salad
8 pounds red potatoes
4 tablespoons olive oil
Kosher salt and black pepper, to taste
1 pound bacon
4 bunches green onions, tops only, or chives
4 cups sour cream
2 cups mayonnaise
2 teaspoons dried dill weed (or 2 tablespoons fresh minced)
1/2 pound sharp Cheddar cheese, finely grated
Preheat oven to 400 degrees. Scrub potatoes and cut into approximately 1-inch chunks. Place in even layer in large roasting pan, brush with olive oil and sprinkle with salt and pepper. Roast in oven for 30 minutes, stirring halfway through roasting, or until potatoes are tender. Remove from oven, place in large mixing bowl, and allow to cool to room temperature. Meanwhile, render bacon until crisp and drain on paper towels. When cool, crumble into bits and put in mixing bowl. Mince onion tops and add to bacon along with sour cream, mayonnaise, dill and cheese. Mix well. Pour over potatoes and mix until well coated. Refrigerate until ready to serve.
Servings: 30. Serving size: 3/4 cup. Per serving: 312 calories, 10.2 g protein, 20.2 g fat, 19.4 g carbohydrates, 2 g dietary fiber, 549 mg sodium, 3.6 g sugars, 44 mg cholesterol
Cook’s Tip: If you use small, C-sized potatoes, you won’t have to do as much chopping as you would using larger sizes. Red potatoes don’t require peeling.