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This salad combines all your favorite baked potato toppings for a quick and easy salad that is absolutely delicious! Potatoes can be "baked" in the microwave or on the grill instead of the oven with excellent results if desired.
10 medium cooled baked potatoes
1 1/2 cups sour cream
2 tablespoons white wine vinegar
1 tablespoon prepared Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup crumbled crisply cooked bacon
1 cup thinly sliced scallions
1 1/2 cups shredded cheddar cheese
Cut the cold baked potatoes into large chunks (do not peel) and set aside. Combine the sour cream, vinegar, mustard, salt, and pepper in a large bowl until smooth. Add the remaining ingredients, including the potatoes and toss well to combine. Cover and refrigerate for at least 4 hours or overnight. Stir before serving and serve chilled.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours, 10 minutes
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| Baked Potato Salad | Login/Create an account | 1 Comment |
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| | Comments are owned by the poster. We aren't responsible for their content. |
Re: Baked Potato Salad
(Score: 0)
by Anonymous on Jul 07, 2003 - 11:08 PM
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This was great! I tripled the recipe and nuked the potatoes rather than baked or boiled them which was wonderful because it was almost 110 degrees outside! The only thing I would do different next time is add more bacon and scallions and less salt. Yum!
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