Description
Baked Potato Salad is a delightful summer side dish that combines the comforting taste of baked potatoes with an array of toppings. This crowd-pleaser features creamy dressing, crispy bacon, and fresh veggies, making it perfect for picnics, barbecues, or family gatherings. Its customizable ingredients allow you to tailor the flavor to your liking. Easy to prepare and loaded with protein from eggs and bacon, this salad is not just tasty but also hearty – a guaranteed hit at any occasion!
Ingredients
Scale
- 5 pounds small unpeeled red potatoes
- 8 hard-boiled large eggs
- 1 pound sliced bacon
- 2 cups shredded cheddar cheese
- 1 sweet onion
- 3 dill pickles
- 1.5 cups sour cream
- 1 cup mayonnaise
- Mustard (to taste)
Instructions
- Preheat oven to 425°F.
- Cube the red potatoes, season with salt and pepper, and spread evenly in a greased baking pan. Bake for 40-45 minutes until tender; cool on a wire rack.
- In a large bowl, combine cooled potatoes with chopped eggs, crumbled bacon, cheddar cheese, onion, and pickles.
- In another bowl, mix sour cream, mayonnaise, and mustard until smooth. Pour over the potato mixture and toss gently.
- Refrigerate before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg