Grammy's Kitchen · Potato Salad · Baked Potato Salad
One of 103 potato salad recipes we measured
from tastesbetterfromscratch.com
330 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| dairy | 17% | 0% |
| aromatics | 4% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds russet potatoes (, about 6 medium-size) |
| 230 g | 1 cup sour cream |
| 220 g | 1 cup mayonnaise |
| 8 slices bacon (, cooked and chopped) | |
| 750 g | 5 green onions (, chopped) |
| 113 g | 1 cup shredded cheddar cheese |
| salt and freshly ground black pepper (, to taste) |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious!! Everyone at the cookout loves this dish when I bring it!” — a cook, 5.0★