Thursday, June 11, 2015

Throwback Thursday: Baked Potato Salad

With barbeques and family gatherings in full swing, I thought I'd take a moment to revisit a favorite recipe and share it with you today on Throwback Thursday. You may have seen it here (guest post on Livin' & Lovin') or here (my first week of blogging). This recipe is easy to make, creates a large batch, and many go back for seconds. This makes it perfect to bring to a gathering! Read below for what you'll need to buy and the steps you'll need to take to throw together this easy dish!

Red Potatoes
Ranch Dressing
Bacon Pieces (salad topping size)

I'm not listing the amount needed because that will vary depending on the number of potatoes you use. I tend to buy a bag of potatoes, bottle of Ranch, package of bacon pieces, and a bag of cheese. I always have leftovers of the other ingredients when I use the whole bag of potatoes.

Step 1: Buy your ingredients.

Step 2: Wash & dry your potatoes. 

Step 3: Wrap each potato in aluminum foil.

Step 4: Put the potatoes on a tray.

Step 5: Bake the potatoes at 375 degrees for one hour.

Step 6: Put potatoes in the fridge to cool for several hours. (I usually do overnight.)

Step 7: Cut each potato into small squares. (This is the most time consuming part!)

Step 8: Put your cut potatoes into the pan(s) you plan to use for serving.

Step 9: Add in ranch dressing, bacon pieces, and cheese. Stir until the salad is well coated.
Step 10: Serve your creation!

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