Baked Potato Salad

Delicious juicy chunks of ham team up with home cooked baked potatoes, shreds of cheddar cheese, creamy sour cream and fresh scallions to complete this potato salad recipe.


1 lb.

Ham lunchmeat, from the deli, thick sliced and cubed


Yukon gold potatoes, baked, large diced

1 1/2 cup

Sharp cheddar cheese, shredded


Fully-cooked bacon strips, crisp, crumbled

3/4 cup

Green onions, sliced

1 cup

Sour cream

1/4 cup

Mayonnaise/mustard dressing, prepared

2 tsp.

White vinegar


  1. Put potatoes in a large pot of salted water and bring to a boil. Cook until tender, 20 to 25 minutes. Drain and let cool.

  2. Combine all ingredients in a mixing bowl.

  3. Serve cold.