Bring together two favorites, baked potatoes and potato salad, into one satisfying dish. This potato salad has a deeper flavor than most thanks to the roasted flavor of the Yukon Gold potatoes. The addition of sour cream, chives, and red pepper give it a distinctively loaded baked potato flavor.
Serve it slightly warm or chill it and serve it later. Perfect for picnics!
Baked Potato Salad
- 2 lbs Yukon Gold potatoes
- ½ cup reduced fat sour cream
- ⅓ cup chopped onion
- 1 Tbsp minced chives
- ½ Tbsp red pepper flakes
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
Preheat oven to 350. Pierce potatoes with a fork. Bake for 1 hour or until fully cooled. Allow to cool slightly. Peel and dice.
Place the potatoes in a medium bowl. Add the remaining ingredients. Toss to coat. Serve immediately or refrigerate up to 2 hours.
Go crazy! Add other favorite baked potato toppings like crumbled bacon or shredded cheddar.