Baked Potato Salad

Favorite baked potato toppings become a creamy dressing for this potato salad

Yield: 6 servings

Ingredients

2 lbs. new white potatoes

2 tablespoons red wine vinegar

1/4 cup sour cream

2 tablespoons plain yogurt

2 tablespoons milk

Salt

Freshly ground pepper

6 strips thick-cut bacon, cooked, crumbled

1/2 cup chopped chives

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Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 235

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cover potatoes with cold water; heat to boil. Cook, uncovered, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes with vinegar; set aside.

Blend sour cream, yogurt, milk and salt and pepper to taste in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives. Refrigerate salad for at least 1 hour.

Please note that some ingredients and brands may not be available in every store.

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