Daring Kitchen Challenge: Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

LOADED BAKED POTATO SALAD

7 to 8 whole medium sized red potatoes
4 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon milk
1/4 cup real bacon bits
1/2 cup shredded cheddar cheese (shred from a block for best results)

Clean and cut red potatoes into quarters, and boil for 15 minutes or until fork-tender. Drain. Place in large bowl and toss with melted butter and S&P. Place in the fridge, uncovered, for 10 minutes.

In a small bowl, mix sour cream, mayonnaise and milk. Stir the sour cream mixture, bacon and cheese with the potatoes.

Serve immediately or cover a refrigerate until serving.

Sprinkle shredded cheese and bacon bits over top for garnish and even more flavoring! =)

Serves 6 to 8 (or 4 if you're my family)