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Baked Potato Salad

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

All the great flavors of a dressed-up baked potato combine to make a knock-your-socks-off baked potato salad.

Ingredients

  • 6 whole Medium-sized Potatoes (use A Russett Style Potato)
  • 1 whole Purple Onion, Diced Small
  • 6 slices Bacon, Fried Crisp And Chopped
  • 1 cup To 1 1/2 Cups Sour Cream (light Or Fat Free Is Fine)
  • ½ cups To 3/4 Cup Buttermilk
  • 2 teaspoons Salt, Or To Taste
  • ½ teaspoons Ground Black Pepper
  • ½ teaspoons Regular Or Chipotle Chile Powder (I Vote For Chipotle)
  • Chives For Garnish

Preparation

*Boil the potatoes whole with skins on until fork tender. For large potatoes this may take up to 30-40 minutes but keep an eye on them. (Don’t overcook. You don’t want mushy potatoes.) Cool the potatoes quickly either by rinsing them under cold water or by submerging them in ice water. You can make an ice water bath in a large bowl and just drop the potatoes into the ice water. Let them sit for a few minutes until they are cool, then drain off the water and any remaining ice.

With skins on, dice the potatoes into bite-sized pieces and toss them into a mixing bowl. Add the onion and bacon to the potatoes and lightly toss together.

In a separate bowl, mix the sour cream, buttermilk, salt, pepper, and chili powder. Pour over potato mixture and gently mix everything together until well combined. Put in refrigerator to chill.

When ready to serve, taste and correct seasonings, garnish with chopped chives.

Notes:
*Boiling the potatoes gives a more moist potatoes. If boiling the potatoes, start them off in cool water. Using warm or hot water will cause the potatoes to cook too quickly on the outside. The outsides will get mushy before the insides are done.

If you choose to bake the potatoes: wash and scrub skins, prick with a fork in several places, then bake in a 375-degree F oven until potatoes pierce easily with a fork (about 50 minutes…maybe a little less, maybe a little more…it all depends on the size of the potatoes).

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3 Reviews

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ladyjess78 on 5.19.2012

So good! Added a little more bacon. My mom’s new favorite food.

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Stephanie Childs on 4.1.2012

We loved this recipe! I’ve been looking for a delicious and different potato salad to call my own…and this is it! I did take teag98’s idea of adding in some grated cheese (as requested by my hubby) and it was great!!

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teag98 on 8.14.2011

This was SO good, rave reviews from the peanut gallery! The only thing I did differently was add some grated Cheddar, it was fab. Thanks for sharing!!

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