Easter Lunch by Whitney Vaughan

Are you more of a traditionalist and eat the same thing every Easter like most
do on Thanksgiving or Christmas, or do you like to try something different each year? In my family, we will do things a little different each year for Easter lunch while the kids anxiously wait to hunt for candy-filled eggs.

One side that I’ve been cooking for several years and my family enjoys is Loaded Baked Potato Salad. I wanted to share it with all of you in case you were looking for something to take to a gathering on Easter or sometime this spring.

Loaded Baked Potato Salad

1.5lbs baby golden potatoes
3-4 slices of bacon, cooked & crumbled or chopped 1c mayo
1/2c sour cream
1 Hidden Valley Ranch packet
1c sharp cheddar, shredded
1tbsp salt

1. Cut potatoes in to 1/8, about 1in cubes. Put into a large pot then cover with about 1in of water.
2. Add salt & bring water to a boil. Allow to boil for 5-7 minutes, until they’re tender enough for a fork to go through.
3. Meanwhile, cook the bacon until crispy.
4. In a small mixing bowl, combine the mayo, sourcream, & ranch seasoning.
5. Drain the water from the potatoes using acolander. Run the potatoes under cold water to help them stop cooking and cool them. Let cool for approximately 20 minutes.
6. Once the potatoes are cool, add the mixture to the potatoes. Stir.
7. Add the cheddar cheese & stir.
8. Top with the chopped bacon & garnish with chives.

This particular family favorite does not have the macro count however when you add this to your plate know that you’re getting fats (per the mayo & sour cream) and carbs (per the potatoes). Don’t let that stop you from trying at least a little of this flavorful side. If you’re trying to keep your plate balanced then be sure to add some protein like baked chicken or ham.