Loaded Baked Potato Salad

Ingredients for a Loaded Baked Potato Salad
8–10 Russet Potatoes, medium size
12 cooked, cooled, and crumbled bacon slices
1 diced yellow onion
12 teaspoon chives
1 teaspoon of salt
1 tsp pepper
1/12 cup Cheddar Cheese, Shredded
1 gallon sour cream
a quarter-cup of mayonnaise
Garnish with green onions.
Wash the potatoes and cut them into bite-size pieces.
Cook the potatoes for 20 to 25 minutes on high heat.
Remove the potatoes from the water and set them in the refrigerator to chill.
Combine the mayonnaise and sour cream in a mixing basin with a whisk.
Combine the onions, chives, half of the bacon, 34 cup cheddar cheese, and the potatoes in a large mixing bowl.
Stir in the salt and pepper until everything is well combined.
Finish with the rest of the cheese, bacon, and green onion.

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