Baked Potato Salad

I think you all know of my never-ending love of bacon and cheese, but just in case: I love bacon and cheese, forever and ever, Amen.

Potato salad around here usually means cold potato chunks, mayo, boiled eggs, and some pickle relish. It’s delicious like that, it really is. I would never, ever turn down a big ol’ bowl full of my grandma’s potato salad. Sometimes you have to experiment though. Sometimes you have to try new things. Sometimes, just every now and then, you have to add bacon to your potato salad.

I saw this recipe at One Ordinary Day last week and I knew immediately that I was making it for Sunday dinner at my parent’s house. It didn’t matter that hashbrown casserole was already on the menu. If some potatoes are good, more potatoes are better. That’s the truth.

The only thing I changed from  recipe was to use big baking potatoes and actually bake them instead of boiling them. It is, after all, baked potato salad.

Baked Potato Salad
slightly adapted from One Ordinary Day

  • 1 1/2 pounds baking potatoes
  • 1/2 cup mayonnaise (not Miracle Whip!)
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped chives
  • 1 pound bacon, cooked and crumbled
  • salt and pepper, to taste

Pre-heat oven to 425 degrees. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.

In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.