Baked Potato Salad

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
8 Servings
Level:
Easy

Ingredients
  • 2 pounds red potatoes, skin on, washed
  • 1 1/4 cups sour cream
  • 3/4 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon salt
  • 6 pieces bacon, cooked and chopped
  • 4 green onions, sliced thin
Directions

In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.

While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan.

Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt.

Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.


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