This is an experiment I have been working on and tormenting my family with once or twice. This recipe still needs a final tweak, but it's time to share.
This is great if you're looking for a different kind of potato salad; something that fits into the frigid winter months so to speak.
It's January, it's cold outside, I can't go anywhere and I'm broke and bored...let me know what you think!
Wash and cube 6 russett potatoes. Cooking in boiling salted water for about 15 minutes and drain. While potatoes are cooking, cook 5 slices of hickory smoked bacon, drain and crumble. Slice two scallions and reserve.
Dice up on medium package of Velveeta. Ok don't groan, I needed something that would melt evenly and smoothly. I've tried grated cheddar and it wasn't happening. I think next time I will use a jar of Cheez Whiz. The Velveeta took longer to melt than I anticipated.
Place a few cubes in the bottom of a large bowl.
Pour the drained potaotes into the bowl while they are still steaming and season generously with Lawry's Season Salt and black pepper.
Add two healthy dollips of sour cream. You'll be proud, I used "light" sour cream. Also add two ounces of light evaporated milk, 1 heaping tablespoon of mayo, 2 tablespoons butter, half of the scallions and half of the crumbled bacon. Fold until thoroughly combined.
Garanish with the remaining crumbled bacon and scallions. Refrigerate.
Tastes just like a stuffed baked potato! The girls said this is the only potato salad they eat.