Baked Potato Salad

I have been craving potato salad and I don't even like mayonnaise!  Stranger things have happened.  We had some yummy potato on Father's Day and since that day I have wanted to make some.  The recipe had to have no eggs and something picky kids might like. 

Plain old boiled potatoes.

Fully loaded potatoes!

Baked Potato Salad

• 3 pounds baby red potatoes, washed and quartered
• 5 slices bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1-1/2 t. seasoning salt
• 1 t. fresh ground pepper
• 4 ozs. Cheddar cheese, grated
• 3 whole green onions, washed and finely chopped

Start a large pot of water boiling.  Wash and remove bad spots from potatoes.  Quarter the potatoes.  Not all potatoes are equal.  Your goal is to have all pieces a similar size, so you may have to do more than quarter some. Once the water is boiling, toss in the potatoes.  Cook for 15 to 20 minutes, until fork tender, but firm.  If they get too soft you will end up with mashed potato salad.  While potatoes boil, fry bacon, drain and crumble. Chop green onions.  Combine sour cream, mayo, season salt, pepper and green onion in a small bowl. Set in fridge until ready to use.  When potatoes are done, drain and then set the colander in a larger bowl and put in fridge for at least 20 minutes to cool.  (I leave them in the colander for quicker cooling with more air circulation.) Once potatoes have cooled you may wish to cut them in smaller pieces, this depends on how big the mouths are that you are feeding. Toss potatoes with sour cream/mayo mixture.  Sprinkle with cheese and bacon.  Stir gently as to not mash things up too much, but fully coat the potatoes.  Chill for 4 or more hours before serving. Garnish with more green onions, cheese and bacon if you could like to make it purdy!