Description
Baked Potato Salad is a delightful twist on the classic potato salad, combining the comforting flavors of baked potatoes with crispy bacon, sharp cheddar cheese, and fresh green onions. This dish is perfect for barbecues and picnics, offering a creamy texture that balances beautifully with the crunch of bacon. Easy to prepare and customizable, this salad will elevate any gathering and leave your guests craving more!
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes
- 6 slices thick-cut bacon
- 1 cup sharp cheddar cheese, shredded
- 1 cup full-fat sour cream
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh green onions, sliced
- Salt and pepper to taste
Instructions
- Wash and cube the potatoes. Place them in a large pot.
- Add cold water and salt; bring to a boil over medium-high heat. Cook for about 15 minutes until fork-tender.
- While potatoes boil, fry the bacon in a skillet until crispy. Drain on paper towels and crumble.
- In a bowl, mix sour cream, olive oil, salt, pepper, and any desired spices until smooth.
- Combine drained potatoes with crumbled bacon, shredded cheese, green onions, and dressing in a large mixing bowl. Gently fold together.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg