Loaded baked potato salad
By BLampe21
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Ingredients
- 4 large russet or Yukon gold potatoes
- 1/4 C mayonnaise
- 1/2 C sour cream
- 1/2 C shredded cheese
- 1/4 C freshly chopped chives
- 8 strips of bacon cooked, crumbled
- 1 tsp black pepper
- Salt, to taste
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
In a small bowl, mix together the mayo and sour cream. Make sure the two are completely combined and then add half of the chives, cheese and pepper. Taste mixture to see if you need salt. Let chill in fridge for a bit.
Step 2
Peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water and boil until fork tender, about 20 minutes. Don't let them over cook or they will be more like mashed potato consistency when you mix them with the sauce.
Step 3
When potatoes are ready, drain and let cool just a bit. Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
Leave a little skin on potatoes to give a really baked potato taste.
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