Baked Potato Salad

Name: Baked Potato Salad
Prep time: 8 h 50 min
Cook time: 8 h 50 min
Total time: 8 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 15 slices bacon; 2 Tbsps dried chives; 1 teaspoon ground black pepper; 454 grams reduced-fat sour cream; 2 Tbsps mayonnaise; 2 kilograms potatoes, peeled; 1 teaspoon salt; 473 milliliters shredded Cheddar cheese

Need a gluten free side dish? Baked Potato Salad could be an amazing recipe to try. One portion of this dish contains approximately 13g of protein, 23g of fat, and a total of 347 calories. This recipe serves 12. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours and 50 minutes. The Fourth Of July will be even more special with this recipe. A mixture of mayonnaise, cheddar cheese, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes.

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Potato

Water

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Pot

Drain the potatoes, and allow to cool to room temperature. Dice once cooled.

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Potato

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

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Bacon

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Frying Pan

Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.

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Bacon

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Paper Towels

Bowl

Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Ingredients you will need

Cheddar Cheese