Baked Potato Salad
- Level: Easy
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 41
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 40
- Sodium
- 492
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
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
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.