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2 lbred potatoes, skin on, washed
3/4 csour cream
1 1/2 cmayonnaise
1/2 cwhite vinegar
1 tspblack pepper, freshly cracked
6 slicebacon, cooked and chopped
4green onions, sliced thin
How to Make Baked Potato Salad
- In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.
- While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain.
Strain bacon fat, reserve 3 Tablespoons in pan.
- Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of
- Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.