Baked Potato Salad

Name: Baked Potato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 Servings
Cuisine: american
Ingredients: 2 pounds red potatoes, skin on, washed; 3/4 cup sour cream; 1 1/4 cups 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

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Level: Easy
Total: 1 hr 25 min

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 8 Servings

Level: Easy
Total: 1 hr 25 min

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 8 Servings

Ingredients

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2 pounds red potatoes, skin on, washed

3/4 cup sour cream

1 1/4 cups 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.