Baked Potato Salad
Baked Potato Salad is a creamy potato salad loaded with tender red potatoes, thick cut bacon, sharp cheddar cheese, and fresh chives!
Servings: 8 servings
- 3 lbs skin on red potatoes washed and chopped into large chunks
- 6 thick cut bacon slices
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp yellow or honey mustard
- 1 tsp pickle juice or relish
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp creole or cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chives finely chopped
Place the potatoes in a large pot and cover with water. Add a few heavy pinches of salt to the water and stir. Bring to a boil and cook for 15 minutes, or until tender.
In the meantime, cook the bacon in a large skillet until crisp enough to crumble. Once cool enough to handle, crumble the bacon into bite-sized bits. Set aside.
In a large bowl, combine the mayo, sour cream, mustard, pickle juice, and seasoning. Mix well to combine.
Drain the potatoes into a large strainer and immediately rinse with cold water. Allow to cool for about 5 minutes.
Add the potatoes into the bowl with the mayonnaise-based dressing, along with the bacon bits and cheese. Toss to combine. Season to taste.
Garnish with any leftover cheese, bacon or chives, then serve warm or refrigerate for an hour to serve chilled.
Any leftover potato salad should be stored in an airtight container in the refrigerator anytime it’s not being served. This recipe will stay fresh for up to 5 days.
I would not recommend freezing potato salad as the dairy will separate and, most likely, curdle.
Do not consume potato salad if it has an off-smell, there’s mold in the container, or its texture has changed.
Calories: 303kcal | Carbohydrates: 29g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 592mg | Potassium: 846mg | Fiber: 3g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 1mg