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  • Jefferson Adams

    Baked Potato Salad with Bacon (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    07/01/2014 - Fair warning: This is one of those quintessentially American dishes that includes bacon, cheese and sour cream. Oh, and mayonnaise. Let's not forget the mayonnaise.

    Because of this, it is pretty much guaranteed to be a big, fat hit at your next potluck or barbecue.



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    Photo: CC--treblreblIngredients:

    • 10 small white potatoes, peeled with skins on
    • 6 slices cooked, crisp bacon, diced
    • 4 green onions
    • 1½ cups cheddar cheese, shredded
    • 12 ounces sour cream
    • ¾ cup mayonnaise
    • 2-3 tablespoons gluten-free brown mustard (I use Annie’s)
    • 2 tablespoons cider vinegar
    • 2 teaspoons salt
    • Ground pepper to taste

    Directions:
    Wash and peel white potatoes. Leave skins on red potatoes

    Cube and boil potatoes with salt. Drain well.

    Crumble bacon and slice onions (including tops).

    Combine sour cream, pepper, mustard and mayonnaise, vinegar, and mix into potatoes.

    Add bacon, onions and cheese, keeping some aside for topping, and toss into potatoes.

    Pour into baking dish.

    Top with reserved cheese, onions, and bacon.

    Bake at 350 F for 10-15 minutes, until cheese melts and bubbles.

    Serve hot, or refrigerate and serve cold. Tastes great either way.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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