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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.
Course Side Dish
Style Southern, Texan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 741kcal
Author Shawn

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.

© Texas Butter®

➕ Nutrition

Nutrition Facts
Baked Potato Salad
Amount Per Serving (355 g)
Calories 741 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 26g163%
Cholesterol 126mg42%
Sodium 1384mg60%
Potassium 1436mg41%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 2g2%
Protein 30g60%
Vitamin A 1005IU20%
Vitamin C 34mg41%
Calcium 564mg56%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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