Baked Potato Salad

With spring finally showing up here is Nebraska this weekend, and summer just around the corner in other parts of the country, this weekend just begs for a cooking out. We love grilling out when the weather is nice, and this baked potato salad is a favorite in our household as a side for anything grilled.

The main difference between this potato salad and most traditional potato salads is the way the potatoes are cooked. Most potato salads use boiled potatoes, but for this salad I like to roast the potatoes instead. By roasting the potatoes with just some butter, oil, and salt, they come out with a texture and flavor similar to a steakhouse baked potato. The dressing is everything you could expect to find on top of a baked potato: sour cream, cheese, bacon, and green onion. Deliciously simple.

Baked Potato Salad

3 lbs potatoes, washed but not peeled

2 Tbsp butter, melted

2 Tbsp olive oil

3/4 Tbsp salt

16 oz sour cream

3/4 cup Greek yogurt

2 cups cheddar cheese, shredded

6 oz bacon, cooked and crumbled

5 green onions, sliced (dark green parts only)

1/2 tsp black pepper

Preheat oven to 400 degrees F. Cut potatoes into 1/2 inch cubes. In large mixing bowl, toss together potatoes, melted butter, olive oil, and salt. Spread potatoes in single layer on baking sheet or shallow pan. Roast in 400 degree F oven for 45-55 minutes, stirring at 30 minutes and every 10 minutes after that. Remove from oven and let cool.

In large bowl, combine sour cream, yogurt, cheddar cheese, bacon, green onions, and pepper. Add cooled potatoes and toss to coat. Refrigerate at least one hour to allow flavors to blend.