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–+ servings
Two bowls of potato salad

Baked Potato Salad

Creamy, baked potato salad with bacon, onion, shredded cheese and sour cream.
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Course: Appetizer, lunch, Side Dish
Cuisine: American
Keyword: Arugula, baked potato, Creamy, sour cream
50 minutes
Servings: 8 people
Calories: 430kcal
Author: Candace Bourzac

Ingredients

  • 3 lbs red potatoes
  • 1 bunch green onions
  • 12 strips bacon
  • 1 cup shredded cheese, your choice
  • 2 cups chopped Arugula
  • 1 cup sour cream
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
US Customary - Metric

Instructions

  • Line a large baking sheet with tinfoil. Clean and prepare the potatoes. Chop in half, place on pan, brush with olive oil. Bake at 400 degrees for 35 minutes, or until potatoes are fork tender.
  • Cook the bacon while the potatoes are cooking. I cooked my bacon in the air fryer.
  • While the potatoes and bacon are cooking, shred the cheese, chop the onion and chop the Arugula.
  • Once the potatoes are done, chop them up with either a knife or pastry cutter. I used a pastry cutter to chop them up. The potatoes will be hot so be careful.
  • Chop the bacon once it is done cooking, Careful, it will be hot!
  • Add the potatoes, bacon, cheese, onions and Arugula into a large bowl. Mix everything together. Add the 1 cup of sour cream, 1/2 cup of yogurt, 1/4 cup of mayo, 1 tsp chili powder, 1 tsp salt and pepper and mix together to incorporate all of the ingredients. Chill for at least 30 minutes before serving.

Nutrition

Calories: 430kcal | Carbohydrates: 30g | Protein: 13g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 696mg | Potassium: 940mg | Fiber: 3g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 2mg