CATEGORIES
Salad

Baked Potato Salad

Prep:
15 m
Cook:
15 m
Ready in:
30 m
Yum
Be sure there will be no leftovers! A great dish that tastes equally well both hot and at “room temperature”.
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INGREDIENTS
Servings: 6
Medium-sized potatoes
8, cubed (half peeled or half with skin)
Salt
2 tsp.
Bacon
6 slices, diced, crisp cooked, crumbled
Green onions
6, sliced
Cheddar cheese
2 cups, shredded
Sour cream
16 oz.
Pepper
¼ tsp.
Mayonnaise
1 cup (or 1 cup Miracle Whip)
DIRECTIONS
  1. Heat the oven to 350° F/175° C/Gas Mark 4.
  2. Add water to a saucepan, season with salt, add cubed potatoes, and bring to a boil. Keep boiling until ready and can be pierced with a fork. Drain.
  3. In a bowl, combine sour cream, pepper, and mayo or Miracle Whip. Add the sauce to the potatoes. And mix well.
  4. Add bacon, onions, and Cheddar cheese (reserving some for the top). Stir well.
  5. Pour the salad in a baking dish, top with the remaining cheese, onions, and bacon and bake for 10 to 15 minutes.
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