"No Bake" Baked Potato Salad
- 8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
- 1 tablespoon salt
- 1 (16-ounce) container sour cream
- 1/4 cup real bacon bits
- 4 scallions (green onions), thinly sliced
- 1/2 teaspoon black pepper
Adapted from mrfood.com
Place potatoes in large pot and add enough water to cover them. Add salt and bring to boil over high heat.
Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.
In large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined.
Serve warm, or cover and chill until ready to serve.
For really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.