I tried this recipe this weekend to go along with steaks and corn on the cob. It was delicious! It is a nice variation from the traditional potato salad.
Loaded Baked Potato Salad
3 lbs. red potatoes, cut into 1/2 inch pieces
1 cup mayo
1/2 cup sour cream
salt and pepper to taste
1/3 cup sliced green onions
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese (4 oz.)
Place potatoes in large pot, fill with water until potatoes are just covered. Add a tbsp. of salt to water. Heat to boiling; simmer 7-9 minutes or until potatoes are fork tender.
Drain potatoes. Rinse with cold water until cool. Set aside.
In a large bowl, beat mayo, sour cream, salt and pepper with whisk until smooth.
Add cooled potatoes, stir to coat. Add green onions, bacon and cheese. Gently stir to combine. Cover and refrigerate until ready to serve.
