This recipe is the easiest potato salad you’ll ever make! It can be served warm or cold, but we prefer it warm. I make it ahead of time and keep it warm in a slow cooker. It’s a crowd pleaser and you probably won’t have leftovers. When you guests ask for the recipe, you can point them to Kim’s Random Life where they can bookmark or print it for themselves.
Because this is such a loved recipe, I usually start with 5 pounds of potatoes. Use your favorites: Russet, Yukon Gold, Redskin, just whatever you like or have on hand. Just remember if you leave the peeling on the potatoes, please scrub them well.
Boil 5 pounds of large (bite size) potatoes and drain.
To drained, still hot potatoes add:
1 stick unsalted butter
1/2 to 2/3 cup sour cream (depending on your preference for sour cream)
1 package (3 ounce) of real bacon bits. Not the ones in a jar, the ones in a bag
tops of 2 green onions or chopped chives
8 oz shredded cheddar cheese (I prefer sharp cheddar, but have used mild cheddar often)
Black pepper to taste
Stir all ingredients together, but don’t over mix. Some of the potatoes will cream, but leave as many chunks as you can.
The next step is really a matter of personal liking and taste. Add 1/2 of a packet of your favorite Ranch dressing or dip mix. I use the Aldi store brand for $.59. Stir and taste. If you prefer more ranch flavoring, add as much as you want. Just be very careful because you can make it too salty. Notice that there is no salt in this recipe. That’s because the dressing powder mix offers plenty.
Happy Memorial Day grilling, my fellow foodies! Let me know how you like this recipe after you try it. Be safe!
We love Cracker Barrel. Unfortunately, we have to drive about 90 miles to get to one. My husband and my mother love their sweet baby carrots. After testing several different knockoff recipes, I finally found one that is virtually identical to those delectable carrots served at the restaurant.
2 pounds fresh baby carrots
1 tsp salt
1/4 cup brown sugar
2 Tbls butter
Rinse 2 pounds of fresh baby carrots and place in large sauce pan. Add enough water to barely cover carrots.
Bring to a boil, cover and reduce to a simmer
Simmer for 30-45 minutes or until carrots are tender when pricked with a fork
Pour half the water off the carrots, add the butter, salt and brown sugar
Replace lid on pan and cook until completely tender but not mushy
More salt may be needed, depending on your personal taste preferences
A work that will (hopefully) be in progress for several generations, my mom and I started a family heirloom cookbook for my daughter’s college graduation. Last year I scanned many recipes, and printed several that are in a custom binder. I still have many raw scans to work through. On this rainy day in Missouri I decided to work on a few more to add to the binder.
Below is an example of a page in the book. This dish is one of my daughter’s favorites, and she hopes to get it every time she visits her grandma.
Notice, we scanned the original recipe. Mom clipped it from the newspaper years ago, and when she decided it was a keeper she taped it to an index card for her recipe file boxes. Remind me someday to take a pic of her massive collection of recipes! I come from a family of foodies, and I suppose I passed that down to my daughter as well.
In the cookbook we like to add some photos of the person that introduced the recipe to us, and on some pages, we included some family history, shared memories of an event, or traditions from 70+ years ago. Finding and scanning the recipes in the relative’s own handwriting is a fun thing to do. It preserves the recipe, the handwriting, the personality of the recipe in digital form, allowing multiple family members to have a piece of family history.
I’ll share some more as I edit more pages. Let me know how your family is preserving its food related memories.