Loaded Baked Potato Salad

8 to 10 medium sized Russet Potatoes
12 slices of bacon, cooked, cooled and crumbled
1 yellow onion, diced
½ tsp chives
1 pinch of salt
1 pinch pepper
1/12 cups shredded Cheddar Cheese
1 cup sour cream
½ cup mayonnaise
Green onion for garnish
Wash and cut the potatoes into bite size pieces
Boil the potatoes for 20 to 25 minutes
Drain the potatoes and place in the refrigerator to cool
In a mixing bowl, using a whisk, combine the mayonnaise and the sour cream
Fold in the onions, chives, half the bacon, ¾ cup cheddar cheese and the potatoes
Add in the salt and pepper and stir gently to combine
Garnish with remaining cheese, bacon and green onion .

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