Mike, Author at Life's A Tomato

Baked Potato Salad

All of the creamy, bacony, yumminess that is in a loaded baked potato… in a salad! How can you go wrong with that? This baked potato salad tastes just like the real deal. Bite after bite, it’s as if the best thing ever came in a bowl now instead.

Note: This baked potato salad is best the day you make it. If you have to let set overnight, leave out the bacon and green onion and only add them right before you serve it. The sauce might get a bit thick overnight, too. You might want to add a bit more mayonnaise to thin it up a bit. Just give it a good (gentle) stir before serving.

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Also try my grilled steakhouse potato salad.

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4 from 1 vote

Baked Potato Salad

All of the creamy, bacony, yummyness that is in a loaded baked potato… in a salad! How can you go wrong with that?

Course Side

Cuisine American

Keyword baked, potato salad

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 433kcal

Author Based on a recipe from Guy Fieri

Equipment

Ingredients

2 pounds red potatoes skin on (try to pick potatoes that are roughly all the same size)
¾ cup sour cream
1 ¼ cups mayonnaise
½ cup white vinegar
1 teaspoon freshly ground black pepper
6 pieces bacon
½ teaspoon kosher salt
4 green onions sliced thin

Instructions

Bring a large pot of salted water to a boil.
Add the potatoes and cook until they are just fork tender. Do not overcook them. You want them to have some bite. Remove from water and let cool.
Combine sour cream, mayo, vinegar and pepper in a bowl. Whisk until smooth.
Cut potatoes into cubes or fourths (or eighths if they are large), however you want to serve them.
Cook bacon in a large skillet. Remove to a paper towel-lined plate.
Strain the bacon drippings and return 3 tablespoons of the drippings to the pan.
Add potatoes to skillet over high heat. Let cook until starting to brown on the edges, flipping occasionally. Remove to a paper towel-lined plate.
Place potatoes into a large bowl. Add the dressing and gently fold to combine.
Break the bacon into small pieces and add it and the green onion and serve.
Refrigerate for 1 hour before serving.

Notes

Best served chilled or at room temperature.

Nutrition

Nutritional values are approximate.

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Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Or pepperoni pull-apart bread. You can use whatever sandwich ingredients you like. Make it as simple as we did, or as complicated as you wish.

An Easy Way To Feed A Crowd

Just toss in the oven and 20 or so minutes later you have 6 or so baked ham-and-cheese pull-apart sandwiches, perfect for a get-together. The Dijon mustard/butter mixture adds a nice twangy kick to these sandwiches. They come out of the oven hot, with a moist inside and just a little crunch on the outside. You can serve them with extra condiments if your guests prefer. We like them as they were.

Grey Poupon Mustard, Dijon, 8 oz. Jar | Creamy…

One 8 oz jar of Grey Poupon Dijon Mustard
Made from the same French-style recipe since…

I’ve made these a few times now, often changing up the meats and cheeses that I use.

Also check out my pepperoni pull-apart bread.

Print Pin

4 from 1 vote

Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Make it as simple as we did, or as complicated as you wish.

Course Main

Cuisine American

Keyword cheese, ham, sandwich

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 428kcal