Baked Potato Salad
Delicious twist on potato salad with all the flavors of your favorite baked potatoes.
Servings: 10 people
Ingredients
- 3.5 pounds potatoes - peeled and cut into bite sized chunks. Russet golden or red potatoes will all work.
- 4 eggs hard boiled - peeled and sliced
- 3 green onions - sliced thinly
- 3 ounces real bacon bits - or ~6 pieces bacon cooked and chopped
- 1 teaspoon salt
- 1 1/2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup sour cream
- For topping:
- 1/4 cup bacon bits
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 1 green onion - diced
- dash of paprika
Instructions
- Peel and chunk potatoes and add to a pot willed with lightly salted warm water. Bring water to a boil and simmer until potatoes are cooked through but still firm, about 10-15 minutes.
- Drain potatoes and rinse under cold water.
- Hard boil eggs, by placing in a pot, covering with warm water and bringing bowl to a boil. Once a boil is reached, cover pot and turn off heat for 9 minutes, cool slightly, peel and dice.
- Add potatoes, eggs, green onions, bacon bits, salt, mayonnaise, Dijon mustard, paprika, onion powder and sour cream to a bowl and mix well.
- Refrigerate until chilled through.
- Add sour cream, cheddar cheese, green onions, bacon bits to the top and sprinkle with paprika.
- Enjoy!