Loaded Baked Potato Salad

April 19, 2016

Potato salad is a summer staple.

It’s the perfect side dish to any meal you prepare and it’s definitely one of my favorites. But I’ll be honest, I usually buy it made from the store — and while it tastes great, I wanted to find a recipe that I loved and could make myself. Potato salad is a lot of work, in my opinion, so the recipe needed to be something that I felt was really worth my time.

And I promise you, I found it. This recipe is amazing. There was nothing disappointing about it and I don’t think you’ll be disappointed with it either. It has everything that a potato tastes great with — including bacon! Summer is right around the corner and I think you’ll want this to be one of the dishes you contribute to any friend or family’s barbecue.

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Loaded Baked Potato Salad

Recipe adapted from Six Sisters Stuff

8 medium Russet Potatoes

1 cup  sour cream

1/2 cup mayonnaise (plus extra in case you find it too dry)

12 pieces of bacon, cooked and chopped into small pieces

1 bunch of Green Onions, chopped

2 cups shredded cheddar cheese, divided

Salt and Pepper to taste

Wash and cut the potatoes into bite-sized pieces (you can peel them if you prefer). Boil potatoes until fork tender (about 20 minutes). Be careful not to overcook the potatoes or they will become mushy and more like mashed potatoes rather than potato salad.

Drain and rinse with cool water. Put them in a large bowl and place them in the refrigerator until cooled.

Mix the mayo and sour cream together in a small bowl.  Add to the cooled potatoes, green onions, most of the crumbled bacon and 1 cup of cheese. At this point if your salad is too dry add a little more mayo. Salt and pepper to taste

Top with the rest of the shredded cheese and bacon and serve!

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