Bacon Potato Salad

I usually make most dips from scratch so the question always arises what to do with the leftover dip.  A little thinning down with milk or water easily turns leftover dip into a salad dressing.  Left as is the dip can be stirred into mashed potatoes for a nice flavour sensation.  I wanted to make a rather spruced up potato salad.  Here's what I came up with.

Potato salad is a summertime staple and most times I make it the same way I always do but sometimes adding a bit of sparkle is in order.  I decided to take advantage of a bit of leftovers to create a unique potato salad.  I used the leftover onion and garlic dip that I made using one of my basic dip base of sour cream, cottage cheese and MiracleWhip®.  The end result was a lovely, tasty potato salad with just that extra twist of flavour that  I will definitely be making again.

Method:  I cooked the bacon pieces until browning then drained and steamed the potatoes then let cool.  I combined the potatoes with the bacon then stirred in sliced green onions and fresh chopped chives then stirred in the leftover onion and garlic dip.  I garnished with more fresh chopped chives.

Basic Dip Base

½ c cottage cheese
½ c sour cream
⅓ c MiracleWhip® salad dressing
1 finely chopped green onion
1 - 2 tsp herb or seasoning blend of choice

Place the first three ingredients and herb or seasoning blend into a mason jar if using the mason jar blender method or into the blender if not using this method.  Blend until smooth.  Remove from blender.  Stir in green onion.  Refrigerate 1 hour to allow flavours to meld. 

Note: This basic dip base is easily modified for both flavour and texture.  Add 2 tbsp of milk when blending to make a creamy salad dressing.