Wow! Sounds like you guys really liked the plate-o-love pancakes yesterday! I assure you they were absolutely delicious! I may or may not have had dreams about them last night! But don’t take my word for it, go make them already!
So, as I told you guys yesterday, I spent Saturday with my family celebrating Mother’s Day. All my mom wanted this year was to spend time together as a family. I’ve mentioned before that it’s quite difficult to align our schedules so we’re ALL in the same place at the same time, but on Saturday, we made it happen AND we had a great time!
As beautiful on the inside as she is on the outside! 
It didn’t take me long to come up with the perfect gift for my mom. Weatherman predicted sunny and seventy and I predicted satisfied taste buds and full tummies! Luckily, we were both right!
My shopping cart buggy full of “plans”
If there is one thing I know about my family, it is this: they will never turn down my baked potato salad. I got the original recipe years ago from a neighbor and have “tweaked” and “twucked” (oh yeah, new word alert!) until I made it my own. This time, I struck gold!
Baked Potato Salad: (makes one 8×8 casserole dish)
- 2 pounds red potatoes
- 1 cup plain yogurt (I used nonfat Greek, but you can also use regular yogurt)
- 1/2 cup reduced fat mayonnaise
- S&P to taste
- 1 cup shredded cheddar cheese (I used sharp cheddar)*
- 6 slices bacon, cooked and crumbled
- 3 green onions, diced (green and white parts)
1. Wash and dry unpeeled potatoes and cut into 1 inch pieces.
2. Combine potatoes in a large pot of water and boil until fork tender (about 10-12 minutes).
3. Pre-heat oven to 350 °F.
4. Drain potatoes, transfer to a mixing bowl and stir in yogurt, mayonnaise, salt and pepper. As you’re stirring, feel free to “rough up” the taters a bit so you get a mix of mashed and chunky.
5. Stir in bacon, cheese, and green onions, reserving a little of each to sprinkle on top.
6. Once combined, transfer to a casserole dish and top with your reserved bacon, cheese, and green onions.
7. Place dish in 350 °F oven until the cheese gets nice and melty.
Vegetarian note: This recipe would be great with soy yogurt, Nayonaise, Daiya, and some tempeh Fakin’ Bacon!
*I also stirred in about 1 1/2 tablespoons of nutritional yeast, but shh, that’s our little secret…oh HI, MOM! 
Pre-oven lovin’
I whipped this up and took it with me to my parent’s to pop in their oven once the rest of dinner was ready. Oh, and wanna see what was for dinner?
Lean ground beef burgers with green leaf lettuce, tomato, avocado, and bread ‘n butter pickles (the best pickles ever created), fresh corn on the cob, and steamed asparagus…all of my mom’s favorites!
As dinner was being prepared, we all nibbled our way through this ginormous bowl of goodness:
Oh yeah, killer fruit salad baby! Chopped fresh by moi!
No overpriced pre-made grocery store fruit salads here!
♥ Pineapple, cantaloupe, honey-dew, grapes, and steebies ♥
Seriously, I wish you guys could’ve seen my mom’s face when I pulled all these goodies out of my car, especially with the asparagus (since we’re the only ones that like it)!
For dessert, there was also chocolate cake, but I opted to dive head first into enjoy more of the fruit salad!
And just when I thought I had bagged the Daughter of the Year Award after Saturday’s dinner, my sister just had to 1-up me with breakfast!
That’s it! You’re on Tori…mom’s birthday is only a few short months away!
Mwahahaha!
What dish do you make that your family can never pass up?
Be sure to check out Peas & Crayons for my very first guest post!
