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baked-potato-salad-recipe

Baked Potato Salad

This gluten-free baked potato salad is a delicious twist on the classic, perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 large Russet Potatoes washed and scrubbed
  • ½ cup Sour Cream
  • ½ cup Mayonnaise
  • ¼ cup Chopped Green Onions
  • ¼ cup Chopped Fresh Dill
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper to taste

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the potatoes on a baking sheet and bake for 45 minutes or until tender.
  3. Let the potatoes cool, then cut them into bite-sized pieces.
  4. In a large mixing bowl, combine sour cream, mayonnaise, green onions, dill, salt, and pepper.
  5. Gently fold in the potato pieces until well coated.
  6. Refrigerate for at least 1 hour before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 800mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free, Potato Salad
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