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Home > posts > 2018 > 04 > 2018-04-30_Baked_Potato_Salad.html
Baked Potato Salad
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Meredith made baked potato salad. She had looked at a few recipes and really just combined it all into what she wanted.
She diced and then roasted 4 russet potatoes at 425°F for about 35 minutes and then let it cool.
The key to this was to essentially make a ranch(ish) dip (there really wasn't enough ranch in there to call it ranch) and then add it to the potatoes. The dip was:
Made a ranch dip with
She added shredded cheddar and green onions (maybe around a scant cup) and (soy) bacon bits (~1/4 cup).
This worked much better than the first time[@rev]