Texas Barbecue Loaded Baked Potato Salad

Author: Michele @ Flavor Mosaic

Ingredients

2 pounds potatoes, cut into bite size cubes (I leave unpeeled)
¾ cup sour cream (increase or decrease amounts depended on how creamy you like it)
⅔ cup mayonnaise (increase or decrease amounts depended on how creamy you like it)
½ cup chopped green onions or chives, divided
1 cup shredded cheddar cheese, divided
6 slices bacon, cooked and chopped, divided
½ cup barbecue sauce, divided

Instructions

Boil the potatoes for about 20 minutes until they are fork tender. Drain and let cool.
In a large bowl mix together the sour cream, mayonnaise, ½ the green onions, ½ the shredded cheese, and half the bacon.
Add in the cooled potatoes pieces and stir until the potatoes are evenly coated.
Drizzle with half the barbecue sauce.
Sprinkle the rest of the cheese, bacon and green onions on top. Drizzle with the remaining barbecue sauce or serve the remaining sauce on the side.
Refrigerate until ready to serve.

Sauce Chicken Biryani

– From 8 spring onions
– Coriander 10-12 early
– Ginger, 1 cup
– Green pepper 4 tablets (or add your own).
– 20 tablets garlic cloves (optional to taste).
– 1 cup mint leaves
– 1 1/3 cups granulated sugar
– 4 tsp salt
– 1 cup of vinegar
– 4 tablespoons water

How to make

1. First make the syrup before the sugar, salt and water into the pot. Bring to boil on medium heat until sugar dissolves shut down all before.
2. Cut the onion, celery root, peeled ginger. Power poles and pepper Clean Drain, then put everything back alley rough. Then take a village to put into a blender. Spun all the details
3. Then, put the vinegar into the prepared syrup and stir well. According to a prepared vegetables into a blender. Then stir it all together