Loaded Baked Potato Salad
Combining classic baked potato toppings made this version especially satisfying. This salad is hearty and indulgent, making it a crowd-pleasing side dish for families.
Equipment
- Pot
- Mixing Bowl
Ingredients
- 2 lbs potatoes for boiling
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 1/4 cup green onions chopped
- to taste salt and pepper
Instructions
- Boil the potatoes until tender. Drain them well.
- Allow the potatoes to cool completely, then cut them into cubes.
- In a large bowl, mix the cubed potatoes with the sour cream and mayonnaise until everything is coated.
- Fold in the shredded cheddar cheese, crumbled bacon, and green onions.
- Season the salad with salt and pepper to your preference.
- Cover the salad and chill it in the refrigerator for at least one hour before you serve it.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.