Sunday, October 17, 2010
Creamy and light from a ranch style dressing that doesn't get in the way of the flavors of the main element of the meal. It allows you to have that fully loaded baked potato and enjoy the potato salad too. Enjoy!
Prep time: 15 min Cook time: 20 Min + *2 hrs in refrigerator
*for flavors to develop
3 lbs Yukon gold Potatoes
1 quart chicken stock
1 quart water
3/4 cup Light mayo
3/4 cup/sour cream
1/4 cup milk
2 cloves garlic (finely grated)
1/2 tsp Kosher salt
1/4 tsp black pepper
1/3 cup shredded cheddar cheese
2 tbl *Bacos bacon bits
1/2 tsp celery seed
1 stalk celery 1/4" dice
* Bacos lend a smokier flavor than bacon
Tools: 2 larger bowls, colander, 2 lbs of ice,wire whisk
In a large mixing bowl combine the sour cream, milk, mayonnaise, grated garlic,salt and pepper,and celery seed whisk together. Place in the refrigerator.
Peel and cut the potatoes into 1/2" dice place in 4 quart sauce pan cover with the chicken stock and water bring to a low boil over med hi heat. Cook for 7- 10 min. test for tenderness at the 7 min mark( if a tooth pick will slid into the potato with little effort they are done). Drain in the colander and then plunge the colander into an ice bath to stop the cooking and cool down.
Remove from the ice bath and allow to drain well. Remove the dressing from the refrigerator add the potatoes to the dressing along with the cheese, celery and bacon bits mix well cover with cling wrap and return to the refrigerator for two hours to over night to allow flavors to blend. Garnish with Chives before serving.