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:

Ingredient Quantity
Russet potatoes 8 medium
Sour cream 1 cup
Mayonnaise 1/2 cup
Bacon 1 package
Onion 1 small
Chives To taste
Shredded cheddar cheese 1 1/2 cups
Salt To taste
Pepper To taste

Instructions:

    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. 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!

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