Baked Potato Salad
This loaded baked potato salad is a great side dish at any potluck or barbecue! We love the cheese and bacon in here!
Servings 8 servings
- 1 1/2 pounds baking potatoes
- 1 pound bacon cooked and crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives or green onions
- 1 tablespoon white distilled vinegar
- Salt and pepper to taste
Pre-heat oven to 425 degrees.
Prick potatoes with a fork. Bake potatoes for 1 hour or until fork tender.
When cool enough to handle, chop potatoes into bite sized chunks. Place in refrigerator until chilled through, about 1 hour.
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 or green onions.
Return to refrigerator for at least one hour and serve cold.
Calories: 455kcal | Carbohydrates: 16g | Protein: 11g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 523mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 5.7mg | Calcium: 81mg | Iron: 1.1mg