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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - New white potatoes
  • 2 tablespoons - Red wine vinegar
  • 1/4 cups - Sour cream
  • 2 tablespoons - Plain yogurt
  • 2 tablespoons - Milk
  • - Salt, to taste
  • - Pepper, to taste
  • 6 strips - Thick-cut bacon, Cooked & crumbled
  • 1/2 cups - Chives, Chopped
  • Directions:

    1. Cover potatoes w/ cold water; heat to boiling. Cook, uncovered, until potatoes are tender when pierced w/ a knife, about 20 minutes. Drain; set aside to cool slightly.
    2. Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes w/ vinegar; set aside.
    3. Blend sour cream, yogurt, milk, salt and pepper (to taste) in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives.
    4. Refrigerate salad for at least 1 hour. Bring to room temperature before service.

    Brief Description

    Another rendition of potato salad.

    Main Ingredient:

    New white potatoes

    Category:  Salads

    Cuisine:  American


    Chicago Tribune

    Posted By:


    Posted On:

    December 31, 2012

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