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Categories:Viewed: 116 - Published at: 6 years ago
Ingredients
- 3 lbs russet potatoes
- 8 slices bacon, cooked and chopped
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/2 cup buttermilk
- 4 scallions, thinly sliced
- 2 cups broccoli, cooked and chopped
- 8 ounces cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- Preheat oven to 350°F.
- Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45-50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you're making the salad.
- Cut the potatoes into 1" to 1-1/2" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor.
