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Cook’s Corner

Clay Free Press by Clay Free Press
July 1, 2015
in Cook's Corner
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Loaded Baked Potato Salad

Ingredients

For the salad:
2 pounds potatoes, sliced 1/8 inch thick
1 teaspoon oil
salt, pepper and cayenne to taste
4 strips of bacon
6 cups lettuce, sliced
1 cup tomato, diced
1/2 cup cheddar cheese, shredded
2 green onions, sliced

For the dressing:
2 tablespoons sour cream or greek yogurt
2 tablespoons buttermilk
1 tablespoon chives, chopped
1 small clove garlic, grated
1 teaspoon lemon juice or white vinegar
salt and pepper to taste

Directions

For the salad:
Place the potato slices on a greased baking sheet, spray with oil, season with salt and pepper and bak in a preheated 400F/200C oven until lightly golden born on both sides, about 6-8 minutes per side, before letting cool.
Meanwhile cook the bacon until crispy and set it aside on paper towels to drain before crumbling it.
Assemble the salad, toss with dressing and enjoy.

For the dressing:
Mix everything well.

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    • Cook’s Corner
    • Echo From the Hills
    • Salt & Sonshine
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  • Spiritual
    • Diocese of Wheeling-Charleston
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© 2021 JNews - Premium WordPress news & magazine theme by Jegtheme.

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