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Baked Potato Salad
Baked Potato Salad
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
535 minutes
Transform hot baked potato into refreshing picnic-perfect potato salad with all your favorite toppings!
Ingredients:
  • 4 pounds potatoes, peeled
  • 15 slices bacon
  • 1 (16 ounce) container reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons dried chives
Instructions:
  • In a large pot, submerge the potatoes in salted water and bring to a high boil. Lower the heat to medium-low and gently simmer until the potatoes are just tender, approximately 15 minutes. Drain and reserve for later use.
  • Fry bacon in a spacious skillet on medium-high heat, flipping occasionally until perfectly crisp, for about 10 minutes. Place on a paper towel-covered plate to drain excess grease.
  • Take your diced, cooled potatoes and transfer them to a spacious bowl. Introduce sour cream, Cheddar, mayo, chives, salt, and pepper. Crumble bacon on top, then thoroughly mix until everything is evenly incorporated. Cover and chill in the refrigerator for 8 hours before enjoying.

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