Boyfriends and Baked Potato Salad

You can never make assumptions in medicine.

I once walked into my elderly patient’s room, where she was accompanied by a gentleman sitting there caressing her hand. I went through the general questions of the admission: what brought her here, what other medical conditions she had, what drugs she took.

And then, I said the wrong thing.

Mind you, this patient was a fairly spry 98 year old woman who didn’t look a day over 80, accompanied by a man who looked to be approximately 60 (though I had no idea of his real age).

Me (to patient): And I’m assuming that this handsome gentleman here with you is your husband?

Patient (appalled): Excuuuuse me, missy, this man is my boy-friend.

Me (stuttering): I’m so sorry for making that assumption, ma’am. My most sincere apologies.

Patient (proudly): Yup, at my age I can still bag ‘em and tag ‘em. But I’m just here to have fun, you know? No need to waste good money on a wedding when we can waste it on other things, right doll?

This last bit said to the patient’s boyfriend, who had not yet spoken, but found it wise to answer a simple “yup”.

Bag ‘em and Tag ‘em Baked Potato Salad

Perfect for obtaining that significant other…no engagement ring required

Ingredients

  • 3 lb redskin potatoes, cut into 1-in chunks
  • 1 c reduced-fat cheddar cheese, shredded
  • 1/2 c fresh chives
  • 1/2 c light mayonnaise (I prefer the olive oil versions)
  • 1/2 c fat free sour cream
  • 1/2 c fat-free plain greek yogurt
  • 1/8-1/4 c fat-free milk
  • 1 tbsp garlic powder
  • Salt
  • Pepper
  • 5 slices cooked bacon, crumbled (optional)

How-to

  1. In a large pot, cover potatoes with cold water. Add a liberal amount of salt. Bring to a boil, then reduce to simmer. Cook for approximately 15-20 minutes or until you can pierce potatoes with a fork (not a knife!!).
  2. While potatoes are cooking, mix together mayonnaise, sour cream, and greek yogurt in a large bowl. Thin out with 1/4 c milk. Stir in cheddar cheese, chives, garlic powder, and bacon (optional).
  3. When potatoes are finished cooking, drain and rinse twice in cold water.
  4. Add potatoes to dressing mixture. Add additional milk if necessary to thin to desired consistency.
  5. Salt and pepper to taste.
  6. Chill potato salad for at least 2 hours to allow flavors to meld. Taste again and add additional salt and pepper if necessary before serving.

Feel free to halve recipe if you aren’t serving a crowd!