Baked Potato Salad with Sour cream
In this recipe, potatoes are baked until tender instead of boiled. This is done in minimal mess, easy and hassle free because it’s baked. The sour cream, mustard and mayo combination makes a wonderful dressing that enhances the rich flavor of potatoes. All the wonderful taste you’ve been looking for a dish is right here in this salad. It’s creamy, with a little sour taste, starchy, sweet, meaty and cheesy. What more can you ask? This can even be served as your main course because of how fulfilling it is. Surely you want to try this now. Here’s what you need and how to make it.
Ingredients
- 5 lbs small unpeeled red potatoes, cubed (2.3 kg)
- 1 teaspoon salt (5 g)
- ½ teaspoon pepper (2.5 g)
- 8 hard-cooked eggs, chopped
- 1 lb sliced bacon, cooked and crumbled (460 g)
- 2 cups shredded cheddar cheese (8 ounces or 224 g)
- 1 sweet onion, chopped
- 3 dill pickles, chopped
- 1-1/2 cups sour cream (12 ounces or 360 ml)
- 1 cup mayonnaise (220 g)
- 2 to 3 teaspoons prepared mustard (30g -45 g)
Instructions
- Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper.
- Bake potatoes uncovered at 425° Fahrenheit for 40-45 minutes or until tender. Place baking pan on wire rack to cool.
- In a large bowl, mix together potatoes, eggs, bacon, cheese, onion and pickles.
- In a small bowl, combine the sour cream, mayonnaise and mustard. Pour this over the potato mixture and toss to coat.
- Serve and enjoy!
