Baked Potato Salad
This baked potato salad is like a baked potato with all the toppings in a bowl! It's a really nice switch from your everyday mayonnaise-based potato salad.
potatoes, peeled
4
pounds
bacon
15
slices
reduced-fat sour cream
1
(16 ounce) container
shredded Cheddar cheese
2
cups
mayonnaise
2
tablespoons
dried chives
2
tablespoons
salt
1
teaspoon
ground black pepper
1
teaspoon
 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
  Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.
