Guy Fieri's Baked Potato Salad
Recipe: #13655
August 05, 2014
Categories: Salads, Potato Salad, Potatoes, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, more
"Just at a glance this may not look like an exciting potato salad but I found it to be a great combo of flavors. I used a red onion and added in 6 cloves chopped garlic, also used 1 pound of bacon, and increased the potato amount. Recipe courtesy of Guy Fieri"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (260.8 g)
- Calories 299.6
- Total Fat - 15.8 g
- Saturated Fat - 6.2 g
- Cholesterol - 33.1 mg
- Sodium - 623.6 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 3.9 g
- Sugars - 1.6 g
- Protein - 10.5 g
- Calcium - 122.9 mg
- Iron - 5.2 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt.
Step 4
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.
Tips
No special items needed.
0 Reviews
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