Daughter in law made this for dinner and it was a great hit!

This Loaded Baked Potato Salad takes the classic comfort of a baked potato and transforms it into a delightful side dish. It’s packed with creamy textures, savory bacon, sharp cheddar, and fresh chives, making it a perfect addition to barbecues, picnics, or any casual meal.

Ingredients:

Instructions:

1. 1. Prepare the Potatoes:
      • Peel and cut the potatoes into bite-sized pieces.
      • Place them in a large pot, cover with water, and add a pinch of salt.
      • Bring to a boil over high heat, then reduce to a simmer.
      • Cook until the potatoes are fork-tender, about 10-15 minutes.
      • Drain the potatoes and spread them out on a baking sheet to cool.
      • You can also place them in the refrigerator to cool faster.
   2. Cook the Bacon:
      • Cook the bacon until crispy, either in a skillet on the stovetop or in the oven.
      • Drain on paper towels and crumble into pieces.

1. 1. Prepare the Dressing:
      • In a large mixing bowl, combine the sour cream and mayonnaise.
      • Stir until smooth and well combined.
   2. Combine Ingredients:
      • Add the cooled potatoes to the bowl with the dressing.
      • Gently stir to coat the potatoes evenly.
      • Add the crumbled bacon, chopped onion, and chives to the bowl.
      • Stir gently to combine.
      • Fold in the shredded cheddar cheese.

1. Season and Chill:
   • Season the salad with salt and pepper to taste.
   • Stir to combine.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
2. Serve:
   • Serve the Loaded Baked Potato Salad chilled, garnished with additional chives or cheese if desired.
   • Enjoy!