8 medium Russet Potatoes
\n1 cup sour cream
\n1\/2 cup mayonnaise
\n1 package of bacon, cooked and crumbled
\n1 small onion, chopped
\nChives, to taste
\n1 1\/2 cups shredded cheddar cheese
\nSalt and Pepper to taste<\/p>\n
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Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they\u2019re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.<\/p>\n
More Tips for Making Baked Potato Salad
\nAllow at least 15 minutes for the cider vinegar to soak into the warm potatoes. The warmer the potato, the more quickly the vinegar will absorb. Don\u2019t skip this step, it adds a great pop to the salad.<\/p>\n
Don\u2019t want the whole house to smell like bacon? Cook yours in the oven instead. Once the potatoes have finished cooking, place the bacon on a lined baking tray and cook at 400\u00b0F F for about 15 minutes or until your desired crispness.<\/p>\n
Sub in chives. If you\u2019re going for that true, steakhouse baked potato taste, feel free to substitute chives for the green onions.<\/p>\n
Sub yogurt for sour cream. I use natural sour cream in this recipe, but if you\u2019re looking to cut calories, substitute non-fat Greek yogurt for that added tang.<\/p>\n\n