The beloved “loaded” baked potato, only in cool, potato salad form. And as Ina Garten often asks, “How bad can that be?
Loaded Baked Potato Salad
The beloved “loaded” baked potato, only in cool, potato salad form. And as Ina Garten often asks, “How bad can that be?
Ingredients
- 12 baby Yukon Gold (or small yellow potatoes), cut into bite-size pieces
- • Olive oil
- • Salt
- • Cracked black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- • Sour Cream ‘n Chive Dressing (recipe below)
- 12 slices prosciutto, crisped and chopped (*see note)
- ½ cup extra sharp white or yellow cheddar cheese, grated
- ¼ cup chives, finely minced
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons buttermilk
- 1 clove garlic, smashed
- • small pinch of salt
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon apple cider vinegar
- ¼ teaspoon cracked black pepper
- ¼ teaspoon Dijon mustard
- ¼ cup chives, finely minced
- 1 tablespoon flat-leaf parsley, finely chopped
Sour Cream ‘n Chive Dressing ingredients:
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