Creamy-Style Baked Potato Salad

Creamy-Style Baked Potato Salad

Ready in 45 minutes

Great barbecue side dish. Next time you make baked potatoes, cook three extra and you'll have a head start on this recipe.

"Super easy and everyone loved it! I am going to add a little more mustard next time. "

- bethy1487

Top-ranked recipe named "Creamy-Style Baked Potato Salad"

5 avg, 3 review(s) 100% would make again

Ingredients

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1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
1 1/2 teaspoons Dijon mustard
1/2 teaspoon black pepper; fresh-ground
3 tablespoons fresh chives; chopped
2 pounds baked Russet potatoes; (about 3 large), chilled
1 medium Bermuda onion; peeled and chopped fine
4 ribs celery; strings removed and diced

Original recipe makes 12

Servings  

Preparation

Add mayonnaise, sour cream, mustard, black pepper and chives to a large mixing bowl and, using a wire whisk, whisk together until combined. Stir in onion and celery until coated with dressing. Set aside.

Leaving the potato skin on, trim the potato's ends and discard. Cut potatoes into 1/2-inch cubes; add to bowl and, using a large rubber spatula, stir and fold until coated with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate.

Serves 12

Notes

I use regular mayonnaise and sour cream in this recipe, and leave out the onion; I also like to crumble cooked bacon over the top of the salad, along with some chopped chives for garnish.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 171 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Super easy and everyone loved it! I am going to add a little more mustard next time.
bethy1487 2 years ago
[I made edits to this recipe.]
stevemur 7 years ago
I use regular mayonnaise and sour cream in this recipe, and leave out the onion; I also like to crumble cooked bacon over the top of the salad, along with some chopped chives for garnish. [I posted this recipe.]
catgurrl 7 years ago
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