Baked Potato Salad

By Joelene

Makes 6-8 servings.

Ingredients

• 3 to 4 large russet potatoes (about 13/4 pounds)
• 1 tablespoon or so olive oil
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 scallions, chopped
• 1 dash dried dill
• Kosher salt, to taste
• Ground black pepper, to taste

Preparation

Step 1

Heat oven to 350 degrees. Wash and dry potatoes. Rub lightly with olive oil and pierce with a knife. Bake 45-60 minutes, or until potatoes are fully cooked. Meanwhile, mix sour cream, mayonnaise, scallions and dill in a mixing bowl. Cover and refrigerate until ready to toss the salad. Remove potatoes when done and allow to cool. Dice into bite-size pieces and place in a large mixing bowl. Gently mix potatoes with dressing, adding salt and pepper to taste. Cool in the refrigerator at least an hour before serving.