Hubby’s schedule changed recently. He’s now working three 12-hour days along with his callback schedule. This schedule change has really impacted our lives in several ways. Because he no longer will be working an 40 hour week his pay is reduced. Because he is working longer days he is eating dinner much later. I need to come up with meals that are lighter and that can “hold” from the time I eat around 5 to when he eats around 8.
This week’s menu included turkey sloppy joes with baked potato salad. I made the turkey Sloppy Joes using the same recipe as beef, substituting ground turkey for the ground beef.
The baked potato salad is a recipe I spent several years trying to perfect. My first taste of this salad was from a little grocery store up the street from us when hubby was stationed in Bremerton Washington. After relocating cross country I tried to replicate it, just going by memory (and no internet to search back then).
It wasn’t until I tried a 50/50 split of mayo and sour cream that I had a winner. And if I have roasted garlic I will add that to kick it up another notch.
Baked Potato Salad
4 med red potatoes — washed
2 oz olive oil
1 tbsp kosher salt
4 pieces bacon — diced and cooked
2 oz butter
2 whole scallions — chopped
4 oz cheddar cheese — shredded
4 oz sour cream
4 ounces mayonnaise
2 tbsp cracked black pepper
1 tbsp salt
For the potatoes:
Wash and dry the potatoes, then rub potatoes with olive oil and season with salt. Bake in a 350 degree oven until done. Remove from oven, let cool and dice in 1-inch chunks. Set aside.
For the dressing:
In a large bowl, mix together bacon, scallions, cheddar cheese, sour cream and mayonnaise. Mix in potato chunks and season cracked black pepper and salt.