Baked Potato Salad
User Reviews
5
Baked Potato Salad
Description
This Baked Potato Salad recipe starts by baking russet potatoes whole until fork tender, allowing the skins to crispen and develop flavor. The potatoes are cooled, then peeled partially or fully depending on preference, and cut into small pieces retaining some skin for texture. A creamy sauce made from sour cream and mayonnaise is mixed with the potatoes along with salt, pepper, and most of the bacon, green onions, and cheddar cheese, offering savory and smoky accents. The combination of warm baked potato flavor and creamy dressing differentiates it from boiled potato salads.
The bacon adds a crunchy saltiness while the green onions contribute mild sharpness, and the cheddar cheese offers a subtle tang and richness. Mixing the ingredients gently preserves the potato pieces from mashing. The salad can be served as a side dish alongside grilled meats or as part of a picnic spread.
The recipe suggests optional variations including using red potatoes or adding ranch seasoning to the sauce for a different flavor profile. Adjust seasoning to taste, and consider reserving some toppings for garnishing before serving. This potato salad benefits from resting to blend flavors but is best served chilled or at room temperature.
Ingredients
- 2 pounds russet potato about 6 medium-size
- 1 cup sour cream
- 1 cup mayonnaise
- 8 lices Bacon , cooked and chopped
- 5 green onions , chopped
- 1 cup cheddar cheese shredded
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
- Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
- At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
- Combine the sour cream and mayonnaise in a bowl and stir well.
- Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
- Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
- Check out these other BBQ Side Dishes!
Notes
- Russet potatoes provide a fluffy interior and sturdy skin, but red potatoes may be substituted for a waxier texture.
- For a ranch-flavored twist, incorporate ranch seasoning into the sour cream and mayonnaise dressing before mixing with potatoes.
- Reserve some bacon, onions, and cheese for topping to maintain texture contrast and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 360mg | 15% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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