The Pioneer Woman Tasty Kitchen
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Baked Potato Salad

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Cheese and bacon take potato salad to a whole new level.

Ingredients

  • 1-½ pound Baking Potatoes
  • ½ cups Mayonnaise
  • ½ cups Sour Cream
  • ½ cups Cheddar Cheese, Shredded
  • 1 pound Bacon, Cooked And Crumbled
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • ¼ cups Chives, Chopped, Plus Extra For Garnish

Preparation

Preheat oven to 425 degrees. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.

In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.

One Comment

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mixedlovers on 5.31.2010

This looks like a winner! First off, I LOVE potatoes, second, I LOVE bacon. Great combo, for sure.

2 Reviews

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pbdevilbake on 6.8.2010

YUMMY! definitely a great twist on the traditional potato salad recipe…i was looking for something different & i found it. the bacon makes this salad superb!!!!!

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SaraKate on 6.1.2010

I’m conflicted about this recipe! I really, really liked it – but it was a little weird to eat it cold because it did taste so much like baked potatoes!

Instead of green onion, we roasted an onion when we baked the potatoes and chopped that up into the salad.

I also found that it got a little dry the next day, and so am adding little dabs of sour cream & mayo as we eat it to kind of moisten it up again.

I think I would like to make it again, except boil the potatoes and not bake them, but leave the rest the same.

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