I, for the most part, find potato salad very boring. I won’t even make it – my poor husband has to buy the premade stuff from the deli when he wants some.
That is all changing now though! The potatoes for this salad are baked instead of boiled which thrilled me to no end. Baked potatoes > boiled potatoes, always. Plus they’re topped with bacon, chives, cheese, and sour cream. How can you resist?! We loved this and have officially decided that it’s our go-to potato salad recipe.
The recipe says to leave the skins on the potatoes but I ended up peeling about half of them off. I think it was the perfect amount to really give that baked potato feel but not be full of skins.
- 1 1/2 pounds baking potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives
- 1 pound bacon cooked and crumbled
- salt and pepper to taste
Preheat oven to 425F. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.