loaded baked potato salad

Rating: 4.42 stars    

This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It’s like a baked potato in a bowl!By CHEFHEATHER

Prep:30 minsCook:20 minsTotal:8 hrs 50 minsAdditional:8 hrsServings:12


Ingredient Checklist

  • 4 pounds potatoes, peeled
  • 15 slices bacon
  • 1 (16 ounce) container reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 2 cups shredded Cheddar cheese
  • 2 tablespoons dried chives
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

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Instructions Checklist

  • Step 1Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  • Step 2Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  • Step 3Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:322 calories; 17.5 g total fat; 48 mg cholesterol; 614 mg sodium. 28.6 g carbohydrates; 13.2 g protein;

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