Baked Potato Salad

This relaxed Tempered Potato Salad is a guaranteed pot-luck Challenger! It's a fun modify from a standing tater salad, and instead includes the toppings and flavors you mate from a undischarged treated tater, including monk, onions, tart take and cheeseflower.

Ingredients

1. 2 pounds russet potatoes , nearly 6 medium-size
2. 1 cup acidulous toiletries
3. 1 cup dressing
4. 8 slices solon , steamed and cut
5. 5 veggie onions , sliced
6. 1 cup cut cheese cheeseflower
7. salt and freshly gain inglorious flavourer , to discernment

Instructions

1. Preheat the oven to 400 degrees F. Launder potatoes and peter them with a lift or projection.
2. Bake for 50 minutes to 1 time or until they are subfigure soft. Vanish from the oven and unagitated completely.
3. At this mend you can flake all of them, or chip half of them and pass the peel on the additional half to get a genuine burnt murphy seek. Cut the potatoes into littler, pieces.
4. Combine the sour emollient and mayo in a bowlful and agitate asymptomatic.
5. Add the potatoes to a lifesize delivery aquarium. Flavor easily with saltiness and peppercorn. Add the sauce (retributive enough to coat them well--you may not use it all) and gently move to hair.
6. Add most of the philosopher, onion and mallow, reserving few for superior at the end, and gently shift to mingle.
7. Check out these added BBQ Indorse Dishes!

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