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Title: Artery-Clogging Potato Salad
Categories: Salad
Yield: 1 Servings
| 5 | lb | Red bliss potatoes |
| 1 | c | Mayonnaise* |
| 1 | c | Sour cream |
| 1/2 | c | Chopped scallions |
| 1 | c | Sharp cheddar cheese; shredded |
| Salt and pepper |
*if you are up to making homemade, it makes all the difference.
Boil potatoes until tender (about 15 to 20 minutes). Preheat oven to 350F. Drain potatoes and slice in half. Mix mayonnaise, sour cream, scallions and half the cheddar, blend this mixture with the potatoes. Season to taste with salt and pepper. Spoon half the potato mixture into an oven-proof pan, sprinkle with half the remaining cheese; repeat layer. Bake mixture for 25 minutes, or until the cheese on top is bubbly and melted.
The Fairfield County Advocate 16 June 1994
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