Fustini's Oils and Vinegars
Baked Potato Salad

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Baked Potato Salad


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Baked Potato Salad

Submitted by Denise Walburg, Fustini's Holland

Prep Time20 min Cook Time60 min Total Time80 min Servings10


  • 5 lbs large redskin potatoes
  • 1⁄4 cup Fustini’s Butter olive oil (plus more for brushing)
  • 1 lb bacon, cut into 1-inch pieces
  • 2 green onions, thinly sliced
  • 2 cups shredded cheddar cheese
  • 1 pt sour cream
  • salt and pepper, to taste
  • chopped fresh chives for garnish


Step 1. 

Preheat oven to 400 degrees. Place whole potatoes in a baking dish, pierce with a fork, and brush with Butter oil. Bake until tender yet firm, approximately 1 hour. When cool, cut into bite-size pieces. 

Step 2. 

In a large skillet, cook bacon until crisp. Remove and drain on paper towels.

In a large bowl, mix potatoes, bacon, green onions and cheese. Combine sour cream and 1⁄4 cup Butter oil, and pour over potato mixture, mixing gently. Season to taste with salt and pepper. Serve at room temperature, garnished with chives.

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