Wednesday, June 6, 2012

Baked Potato Salad

The potatoes in this potato salad are not baked. The name comes from all the goodies you would load on a baked stuffed potato. Any time this is made, Blake goes nuts. He will literally eat the whole bowl by himself if I left him alone in the kitchen for 30 minutes. In the event he hasn't scarfed it all down; he brings the leftovers home because he swears it's good for breakfast too!


  • 5 lb. Bag of Red Potatoes
  • 1 pint sour cream (you can add more if you like)
  • 1-2 cups mayonnaise (not salad dressing!)
  • 2 cups grated cheddar cheese
  • 1 lb. Bacon, cooked and crumbled
  • 1 bunch green onions chopped
  • Salt & pepper to taste


    • 1
      Boil scrubbed and unpeeled whole red potatoes until you can run a knife through them easily. Immediately pour off hot water and cover with cold water (several times as needed) to cool quickly.

    • 2
      In a large bowl, dump half of the sour cream and mayonnaise, cheese, bacon, green onions and salt and pepper. Mix thoroughly.

    • 3
      Once you can handle the potatoes, chop into 3/4” pieces. If any of the skins come off, throw them into the bowl, too. Mix well.
    • 4
      Add the remaining sour cream and mayonnaise until you reach a creamy consistency. Taste and add additional salt and pepper if necessary.
    • 5
      **The above measurements are approximate. I add until it “looks right”. The rule of thumb is to make sure the potato salad is creamy, so add the sour cream/mayonnaise until you’re satisfied.

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