Description
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It’s like a baked potato in a bowl!
Ingredients
- 4 pounds potatoes, peeled
- 15 slices bacon
- 1 (16 ounce) container reduced-fat sour cream
- 2 tablespoons mayonnaise
- 2 cups shredded Cheddar cheese
- 2 tablespoons dried chives
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until just tender
- about 15 minutes. Drain the potatoes
- and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool
- and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon
- and mix in the sour cream
- mayonnaise
- Cheddar cheese
- chives
- salt
- and pepper. Refrigerate overnight before serving.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 8 hrs 50 mins
Servings: 12