Baked Potato Salad recipe
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Ingredients
- 4 pounds potatoes, peeled 15 slices bacon 1 (16 ounce) container reduced-fat sour cream 2 tablespoons mayonnaise 2 cups shredded Cheddar cheese 2 tablespoons dried chives 1 teaspoon salt 1 teaspoon ground black pepper
Nutrition Info
- 322.1 caloriescarbohydrate: 28.6 gcholesterol: 47.9 mgfat: 17.5 gfiber: 3.4 gprotein: 13.2 gsaturatedFat: 8.7 gservingSize: -sodium: 613.9 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Baked Potato Salad
Directions
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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. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large 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.