Baked Potato Salad

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 8 Servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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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