A potato salad with no eggs or mustard . . . but it has bacon! This recipe came to us through a marriage. We inherited a beautiful new family member that caters weddings, and she shared one of her crowd favorites. It is like a twice baked potato as a casserole. Yum! If you want a more traditional version, check out Nana’s Southern Potato Salad with mustard and relish.
Ingredients
- 4 large baked potatoes
- 1 pound Cheddar cheese, grated
- 1 bunch green onions, chopped
- 8 slices bacon, chopped and sautéed until crisp
- ½ cup mayonnaise
- ½ cup sour cream
- salt and pepper to taste
Instructions
- Peel and cut potatoes into 1-inch pieces.
- Boil in salted (about 2 to 3 tablespoons) water until soft. Drain and let potatoes cool completely. Cooling will help to keep potatoes from crumbling when stirred.
- Add all other ingredients to cooled potatoes carefully mixing.
- Place in a 9×13 greased pan.
- Pace in a 350-degree Fahrenheit oven until warmed through and cheese is a melted.