You know how we all love to indulge in the steakhouse baked potato with all the fixin's? Well here is a great recipe for a potato salad that stores great and goes good with all the good summertime grill foods.
1 5lb. bag of Idaho potatoes
1-2 packs of bacon (depending on your preference)
6-9 bundles of green onion (use stalk only)
1pkg. (4 cup) shredded cheddar
1 lg. sour cream
Start off by either grilling or baking your potatoes until the skins are crispy- time will vary. In the mean time you will want to cook the bacon to desired crispiness. Then you will want to chop your green onion stalks into small pieces-again this recipe is all by taste; use as much or as little as you want, you may always add more. When the potatoes are done you will want them to cool down quite a bit, but not completely before peeling them. The potato will be more of a crumble than a chunk. Mix potato, bacon pieces and onion in a large bowl. Next you will add the shredded cheese. Now you will take your mayonnaise and sour cream (use as much as you want but make it half and half) and add it to the potato mixture. Add salt and pepper to taste. Let it sit in the refridgerato for at least an hour. Prep. time: 45 min. Serving size: This is party size and will serve about 30, you may cut the recipe in half and eat it all week.