So Yummy Baked Potato Salad
Indulge in the irresistible flavors of "So Yummy Baked Potato Salad," a hearty twist on a classic dish that’s perfect for BBQs, potlucks, or family dinners. Featuring tender, oven-baked russet potatoes with delightfully crispy skins, this salad is tossed in a creamy blend of sour cream, mayonnaise, and a hint of smoky paprika. Crispy bacon, sharp cheddar cheese, and fresh chives add bold layers of flavor, while green onions lend a subtle crunch. Easy to prepare yet loaded with comforting ingredients, this chilled potato salad is the ultimate side dish to impress any crowd. Perfect for keywords like “baked potato salad recipe,” “creamy potato salad with bacon,” and “easy side dishes,” it’s your go-to for flavor-packed gatherings.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices bacon
- 1.5 cups sour cream
- 0.5 cups mayonnaise
- 0.25 cups chives
- 1 cup cheddar cheese
- 3 stalks green onions
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and pierce each potato several times with a fork.
Rub the potatoes with olive oil, then sprinkle evenly with salt and black pepper. Place them directly on the oven rack and bake for 40-45 minutes, or until they are tender when pierced with a knife. Allow them to cool slightly before handling.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove bacon and place on a paper towel-lined plate to cool. Crumble it into small pieces once cooled.
Thinly slice the green onions and chop the chives. Grate cheddar cheese if not pre-shredded.
Once the baked potatoes are cool enough to handle, cut them into bite-sized cubes, leaving the skins on for extra texture and flavor.
In a large mixing bowl, combine sour cream, mayonnaise, and paprika. Stir well to create a creamy dressing.
Add the potato cubes, crumbled bacon, shredded cheddar cheese, green onions, and chives to the bowl with the dressing. Toss gently, ensuring the potatoes are well coated in the creamy mixture.
Transfer the salad to a serving bowl and garnish with a sprinkle of additional chives, green onions, or cheese if desired.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Serve cold.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 38.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1167 mg | 90% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7492 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
