Baked Potato Salad

By Bill Hicks • Salad Dressings, Seasonings, Rubs & Spices, Salads & Side Dishes

(0 ratings)
Prep Time

min

Cook Time

min

Servings

5 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

2 Pounds Idaho potatoes, peeled
1/2 Pound bacon, crisply cooked, & chopped into 1/2� pieces, grease reserved
2 Ounces unsalted butter, softened
1/4 Cup green onions, chopped
1 Cup cheddar cheese, grated or shredded
3/4 Cup sour cream
1/2 Tablespoon black pepper
1/2 Teaspoon salt

Instructions

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1� pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
Baked Potato Salad - Our Family Cookbooks