Fully Loaded Baked 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
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
1. Wash and cut the potatoes
into bite-sized pieces. Cover with water and boil until fork tender, about
20-25 minutes. Do not overcook!
2. Drain and cool the potatoes.
I put them in a separate bowl and once they cooled enough I put them in the
fridge to cool all the way. This gave them an excellent texture and prevented
the dairy ingredients from getting hot or the cheese from melting. If you are
serving this salad hot then you don’t need to cool the potatoes, just skip step
2!
3. Mix the mayo and sour cream
together in a bowl. Add to the potatoes, then add the onions and cheese. Salt
and pepper to taste – I use a pepper grinder and a sea salt grinder for
EVERYTHING so I never know exactly how much of either I put in. I think the
taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded
cheese and bacon and serve!
Lighten it up by subbing fat
free sour cream, lite mayo (or can even do greek yogurt), turkey bacon and low
fat cheese!
