Baked Potato Salad

This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It’s like a baked potato in a bowl!

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 322 calories; protein 13.2g; carbohydrates 28.6g; fat 17.5g; cholesterol 47.9mg; sodium 613.9mg.