My favorite side dish of the summer is this Twice Baked Potato Salad. Better than any original potato salad recipe, it has huge flavor, and that comes with a secret way of flavoring the potatoes after you cook them while they are still hot. It came from my grandma Lu’s potato salad recipe that I’ve been making for years. I hope you enjoy it.
Twice Baked Potato Salad
8-10 potatoes, peeled and cubed
1 cup light sour cream or Greek yogurt
1 medium sweet onion, caramalized
2 garlic cloves, roasted and minced
3 green onions, sliced
1 cup shredded cheddar cheese
4 hard boiled eggs, cooled and chopped
1 cup bacon pieces
1/2 tsp. black pepper
1 tsp. kosher salt
2 tbsp. olive oil
1 tsbp. lemon juice
Smoked Paprika, for garnish
Boil your potatoes until fork tender. Remove from the heat, and drain. Place in a large bowl, olive oil, salt and pepper, and lemon juice. Add your potatoes to the oil and lemon juice mixture. Toss to coat and refrigerate the potatoes to cool slightly. Then add the sour cream, onions, garlic, cheese, eggs, and bacon. Toss and cover and refrigerate until ready to serve. Sprinkle with smoked paprika.