Cheesy Baked Potato Salad with Bacon
Russet potatoes, bacon, cheddar and green onions in a sour cream and mayonnaise dressing, served chilled.
Ingredients
Main Ingredients
- 2 ½ lb russet potatoes scrubbed
- 10 slices bacon cooked crisp and chopped into 1/2-inch pieces
- 6 green onions thinly sliced
- 1 ¼ cup shredded sharp cheddar cheese divided
- ½ tsp smoked paprika
- 1 cup sour cream
- 1 cup mayonnaise
- salt to taste
- black pepper to taste
Instructions
Cooking
- Place the potatoes in a large pot, cover with cold salted water and bring to a boil. Cook until a knife slides in easily.
- Drain, cool until you can handle them, peel if desired and cut into bite-sized pieces.
- Cook the bacon until crisp, drain and chop. Set aside a few tablespoons for the topping.
- Gently mix the cooled potatoes with most of the bacon, green onions and cheddar, plus the smoked paprika, salt and pepper.
- Stir the sour cream and mayonnaise together and fold into the potato mixture.
- Transfer to a serving dish, top with the reserved bacon, green onions and cheddar, and refrigerate for at least an hour before serving.
Notes
Time does not include cooling the potatoes or chilling the salad. Keep refrigerated and do not leave out for more than two hours. Nutrition values are an estimate per serving.