This baked potato salad is like a baked potato with all the toppings in a bowl! It's a really nice switch from your everyday mayonnaise-based potato salad.
Ingredients
- potatoes: 4 pound (peeled)
- slices bacon: 15 piece
- reduced-fat sour cream: 1 container (16 ounce container)
- cheddar cheese: 2 cups (shredded)
- mayonnaise: 2 Tbsp
- chives: 2 Tbsp (dried)
- salt: 1 tsp
- ground black pepper: 1 tsp
Metric Conversion
Stages of cooking
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Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
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Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
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Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.
