This potato salad won first prize in the Idaho Potato Side Dish challenge, one of the events at the 2011 South Beach Wine & Food Festival earlier this year in Miami. The recipe from Carlos Barillas, chef of the Burger & Beer Joint, Miami Beach. My favorite part of the recipe is when it says “5 strips bacon (optional). Optional? Really?
Baked Idaho Potato Salad
4 large potatoes, washed
1 (16 oz) container sour cream
5 scallions, sliced
2 cups shredded cheddar cheese
¼ cup (½ stick) butter, softened
1 tsp salt
½ tsp black pepper
5 strips bacon, cooked and crumbled (optional)
Preheat oven to 350 degrees. Bake potatoes for about 1 hour or until fork-tender. Cool potatoes at room temperature for 15 minutes.
Coat a 3-quart casserole dish with cooking spray. Cut potatoes into 1/2-inch cubes and place in large bowl. Add remaining ingredients and toss gently until mixed well; place in casserole dish.
Bake 30 to 35 minutes or until warm in center.
Suggestions: Top each portion with a little more sour cream and scallion slices before serving.
Note: To lighten up the recipe, you can substitute the sour cream and cheese for lower-fat varieties and use turkey bacon in place of traditional bacon.