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.
Enhance Carrots in Your Slow Cooker with Butter Pats for a Quick and Tasty Side Dish
If You Spot This in Your Yard, Do Not Disturb It Under Any Circumstances – It Saves Lives!
How To Make Homemade Chicken Noodle Soup
Crispy Honey Garlic Chicken
How to clean your gas burner without scrubbing
Chocolate Depression Cake: A Timeless Recipe for Rich Flavor Without Eggs or Dairy
Tronchetto semifreddo: a delight that melts in the mouth
A FASCINATING JOURNEY THROUGH THE HISTORY OF THIMBLES
Photo of passenger on flight goes viral, has everyone saying the same thing