Loaded Baked Potato Salad looks like a pleasant summer side dish that is always a hit on vacation! The easy recipe can be made for large gatherings, because during the critical few minutes before serving it does not take a burner on your stovetop or an oven spot and tastes stunning. Moreover, you have no big potato bowl and no five small bowls of cushions to be added to the party.
For two reasons, this recipe differs from traditional potato salad. First of all, the potatoes are baked rather than boiled, making it even easier for you because you don’t have to look at boiling water. Second, this potato salad bakery is more dressed like you would like to top a potato: sour cream, salt and pepper, cheese, ointments, and bacon instead of tossing it in a mayo/mustard, pickles and hard-baked egg, as you would with traditional potato salad.
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
1. Wash the potatoes and cut them into bite-sizes. Cover with water and boil for 20-25 minutes until fork-tender. Do not overcook it!
2. Drain the potatoes and let it cool. Once they cooled enough, transfer it in another bowl and refrigerate it to cool completely. This gives the dairy ingredients an excellent texture and prevents it from warming up or melting the cheese. You don’t need to cool potatoes if you serve this salad hot, just skip this step.
3. In a bowl combine mayo and sour cream. Add the onion, chives, and cheese to the potatoes. Add salt and pepper to taste (I’m using a pepper grinder, a sea salt grinder for ALL. I think the taste is far better than using regular salt and pepper).
4. Add extra cheese and bacon before serving
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