Baked Potato Salad
This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully, I kept notes while making it because it’s a Super simple but I used white potatoes un-skinned. You may want to peel them before the boil down below.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 741kcal
Ingredients
- 2.5 lb white potato (medium = about 5 potatoes)
- 8 oz sour cream
- 8 oz cheddar cheese (shredded)
- 8 oz bacon (fried and chopped 1/4”)
- .25 cup green onion (chopped long ways like the steak house’s)
- 1 tsp salt
Instructions
- Get a large pot of slightly salted water boiling.
- Peel potatoes if ya want.
- Cut potatoes into 4s and add to boiling water.
- Boil for 20-25 minutes. Test with fork and try not to go too mushy.
- Drain potatoes in a strainer and let sit until room temp.
- When potatoes are hand able cut them into cubes about 1”.
- Add the potatoes to a large bowl.
- To the bowl add sour cream, cheddar, bacon, salt, and green onion if desired.
- Mix all in the bowl until well incorporated while mashing up the potatoes a little more.
- Test for salt and you should be good to go.
- Like I said earlier these are perfect hot or cold.
@texasbutter or tag #texasbutter
@txbut or tag #texasbutter
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➕ Nutrition
Nutrition Facts
Baked Potato Salad
Amount Per Serving (355 g)
Calories 741
Calories from Fat 477
% Daily Value*
Total Fat 53g
82%
Saturated Fat 26g
130%
Cholesterol 126mg
42%
Sodium 1384mg
58%
Potassium 1436mg
41%
Total Carbohydrates 39g
13%
Dietary Fiber 7g
28%
Sugars 2g
Protein 30g
60%
Vitamin A
20.1%
Vitamin C
41.2%
Calcium
56.4%
Iron
55.5%
* Percent Daily Values are based on a 2000 calorie diet.
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