Loaded Baked Potato Salad

By Krissy

Ingredients

• 4 large Russet or Yukon Gold potatoes
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup freshly chopped chives, divided
• 8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
• 1 tsp black pepper
• salt to taste
• Serves 4 - 6 (Simply double list of ingredients if you need a larger serving)

Details

Servings 4
Adapted from dishingwithleslie.blogspot.com

Preparation

Step 1

All the goodness of a loaded baked potato mixed together in salad form. I love this dish! I make it every few months and my family "oohs" and "ahhs" over it every time. I like to mix it all together while the potatoes are still fairly warm and serve it right away. Also excellent when served chilled. It's really up to your preference. The perfect partner for your grilled steak or chicken. Enjoy!

Directions:

In a small bowl, mix together your mayonnaise, 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 prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, 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. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.

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 or dish and combine with sour cream mixture. Top with remaining half of chives and crumbled bacon.

LESLIE'S NOTES: I typically make this dish with Russet potatoes. I gave the suggestion of Yukon Gold because I have made it using those as well. Both are excellent! I also like to leave a little bit of the skins on the potatoes (especially if using Russets) to give a

Heather Kinnaird

This recipe is everything that is right and good in this world. YUM! Oh I absolutely cannot wait to make this potato salad. I'm thinking Thing 1's birthday!

I make a similar version of this, except I add dry Ranch dressing mix to the mayo and sour cream and it is wonderful!

How much Ranch Dressing mix do you add to mayo mixture?

Serves 4 to 6. If you need a larger amount, simply double the recipe. Maybe hold off on doubling the pepper. Taste first to see if you'd like more. (I need to go in and add this to my post) Thanks!

I know this might sound crazy but a little bit of ranch seasoning packet to the recipe it tastes so good, but don't add salt, the packet has enough salt in it. Just a little suggestion.

I have to make this for our 4th of July cookout.

Oh my! I made this today, doubling the recipe and adding some garlic. It is so delicious! Thanks for a fantastic recipe!

I make a similar version - that is quite delicious. I take about 3-4 large russet potatoes, stab them with a fork and microwave them for 10 minutes each side. Once the potatoes are slightly soft I allow them to cool a bit. While the potatoe is still warm, I slice it in half, scoop out the inside and add all of my ingredients into a bowl. (I use cream cheese instead of mayonaise) I add the sour cream, cream cheese, milk. I microwave until very hot and then I mash the potatoes, scoop it out and dress it with bacon, cheese (whatever you like) & chives. I Bake until top melts golden. It does take a long time for prep but it is worth it.

I forgot to add, I put the mashed potatoe back into the shell of the skin and then dress and bake it in the oven at 425 just to brown it up. Amazing bareque dish :o)

I imagine using greek yogurt in place of sour cream would work too. thanks for a yummy recipe to try

Heather

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