baked potato salad
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : salads 
 
amount measure ingredient -- preparation 
  method
-------- ------------ -------------------------------- 
8 medium  baking potatoes
2 Tbsp  white wine vinegar
1 Tbsp  dijon mustard
1 cup  sour cream
1 cup  shredded sharp cheddar cheese
3/4 cup  cooked bacon -- crumbled
1/2 cup  sliced green onions
1 tsp  salt
1 tsp  pepper
 
bake potatoes with skins on at 425f. for approximately 1 hour (or until 
potatoes can be easily pierced with a fork). cool completely. leaving the 
skins on, cut potatoes into bite-size chunks. set aside. 
 
in a very large mixing bowl, combine all other ingredients stir until well 
blended. add potatoes and toss until all pieces are well coated (more 
sour cream may be added to moisten if necessary). cover tightly and chill 
for at least 2 hours in the refrigerator (overnight is even better).serve 
cold. 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 264 calories; 15g fat (49.3% 
calories from fat); 10g protein; 24g carbohydrate; 2g dietary fiber; 31mg 
cholesterol; 506mg sodium. exchanges: 1 1/2 grain(starch); 1 lean meat; 0 
vegetable; 0 non-fat milk; 2 1/2 fat; 0 other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
 
(ID: 76569) Mirror: rec.food.recipes: Sun, Jul 4, 2004


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