Wegmans Baked Potato Salad

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Sorry this photo was taken after massive taste testing had occurred!!

This recipe was in the Menu Magazine Summer 2010 by Wegman's -- we had Kate's boyfriend Nick for dinner last night so tried this out --when Kevin, Kate and Nick were taste testing for me --I had to take it away so there would be some left for dinner. Served it with another taste test salad - Warm Jersey Corn Salad --another hit! Will be serving both for OBX week coming up!

BTW I halved this recipe....

SERVES 12
ACTIVE TIME: 30 min
CHILL TIME: 1 hour
TOTAL TIME: 90 min

48 oz Baby Red Potatoes, 1-inch dice ( I had only white potatoes - used 7 medium sizes)
1 Tbsp Wegmans Pure Olive Oil
1/2 tsp salt
1/4 tsp ground black pepper
8 slices Wegmans Bacon ( I used 5 slices of turkey bacon)
1 cup Wegmans Classic Mayonnaise
1/2 cup Wegmans Sour Cream
4 small green onions, trimmed, thinly sliced
1 Tbsp minced shallot
1 cup Wegmans Shredded Sharp Cheddar Cheese (used white cheddar 6 individ from Costco)
1/2 cup Italian Parsley, chopped
Preheat oven to 450 degrees
  1. Toss potatoes, oil, salt, and pepper. Place in single layer on baking sheet. Roast 20-25 min or until potatoes are tender and lightly browned.

  2. Set aside to cool. Chill l hour. I had them in a bowl in freezer to speed up process.
  1. Cook bacon to desired crispness( I microwaved it); chop into small pieces. Set aside.

  2. Blend mayo, sour cream, green onion, shallot, bacon, and cheese in large bowl.

  5. Season to taste with salt and pepper.

  1. Toss potatoes with mayo mixture and parsley until combined.



Chef Tip(s):
Can be made a day ahead. To refresh salad the next day, add 1/2 cup additional mayo.
Calories: 320


Nutrition Info: Each serving (2/3 cup) contains 320 calories, 23 g carbohydrate, (2 g fiber), 7 g protein, 22 g fat, (6 g saturated fat), 30 mg cholesterol, and 310 mg sodium.
Featured in Menu Magazine Summer 2010



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