If you love baked potatoes but think they’re just for cooler winter months, this Baked Potato Salad will fill that void come summer. With reduced-fat cheddar cheese, chives and real bacon, you’ll feel like you’re eating a traditional baked potato in a dish that’s just slightly more summer picnic-friendly. The best part? There’s no need to fire up the oven when you have a microwave handy!
Potatoes are naturally gluten-free. To ensure this recipe is too, check the label and skip or substitute recipe ingredients marked with a (*).
1) Microwave PotatOHs on high 15 minutes or until the potatoes are tender when pierced with a fork. Use oven mitts or potholders to remove them from the microwave. Let cool for 3 minutes and then remove wrapper.
2) Cut potatoes into bite-size pieces and place in a large bowl with remaining Ingredients; stir well to mix.
3) This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.