The Best Recipes: Baked Potato Salad

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Baked Potato Salad

"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 :

Prep : 30M	Cook : 12M	Ready in : 8H50M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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