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’re 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.
More Tips for Making Baked Potato Salad
Allow 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’t skip this step, it adds a great pop to the salad.
Don’t 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°F F for about 15 minutes or until your desired crispness.
Sub in chives. If you’re going for that true, steakhouse baked potato taste, feel free to substitute chives for the green onions.
Sub yogurt for sour cream. I use natural sour cream in this recipe, but if you’re looking to cut calories, substitute non-fat Greek yogurt for that added tang.
SWEET ONION CASSEROLE
Boiling Walnuts and Creative Ways to Utilize Them
Discover the Wonders of Pineapple Skin Drink for Your Bones and Joints
Produce 3 Kilograms of Cheese with Just 1 Liter of Milk: You’ll Never Buy Cheese Again!
No.1 Vitamin for Removing Leg and Foot Swelling!
Creamy Parmesan Chicken Delight
A RECIPE FOR SPARKLING STOVES HOMEMADE OVEN CLEANSER: A RECIPE FOR SPARKLING STOVES
Harness the Benefits of Boiling Orange Peels and Cloves
Trump Delivers Historic March for Life Speech: ‘Every Person Is Worth Protecting’
