Baked Potato Salad

1. 1

   In a large pot of salted water, add potatoes and cook until just fork tender.

2. 2

   Remove from boiling water and cool.

3. 3

   When cool enough to handle, cut into 1-inch cubes.

4. 4

   While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain.

5. 5

   Strain bacon fat, reserve 3 Tablespoons in pan.

6. 6

   Reheat bacon fat and fry off potatoes until light golden brown.

7. 7

   Remove to paper towel lined plate to cool, season with a pinch of salt.

8. 8

   Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl.

9. 9

   Chop bacon and green onions.

10. 10

    Combine potatoes and dressing, adjust seasoning as necessary.

11. 11

    Refrigerate for 1 hour, top with bacon and green onions before service.

* Per serving · 4 servings · Values may vary.

No additional tips available.