Wednesday, September 4, 2013

Loaded Baked Potato Salad

This was pretty good... not something I would make every day but still pretty good! 

4 pounds of potatoes
1 pound bacon, cooked crispy and chopped
½ cup of chopped green onions (I used 2 tsp of onion powder)
2 ½  cups of shredded cheddar cheese
2 cups of regular sour cream (I used Hidden Valley Ranch)
Salt and pepper to taste
6 eggs, hardboiled, peeled, and chopped. (I only used three)
I also added in 2 tsp of garlic powder

Directions:1. Cook your whole, peeled potatoes in boiling water until soft.
2. Remove potatoes from heat and allow to cool.
3. Chop the potatoes into small chunks ideal for potato salad.
4. Transfer the potatoes to a large bowl and add the remainder of your ingredients one at a time.
5. Continue to stir gently until all of the ingredients are mixed well.
6. Chill the potato salad for at least 2 hours before serving to your guests.
7. Add your salt and pepper to taste just before serving.

loaded baked potato salad recipe

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