LOADED BAKED POTATO SALAD

 

A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party!

My mother in law makes some of the best potato salad I have ever tried. It’s simple with all of the usual potato salad ingredients people love, but it’s amazing. A few years ago she gave me her recipe and I always make it when I bring potato salad to a party or potluck. But I honestly think it always tastes a little better when she makes it. I think some foods just taste better when certain people make them, right?

This past weekend I had planned to make potato salad to take with us to a barbecue at my parent’s house, but decided to do things a little different. Instead of the usual potato salad, I decided to whip up a loaded baked potato version instead.

Once I cooked the potatoes I was a little worried that it might not be as good as the potato salad I’m used to eating. I decided to just go for it and I have to say that I am soooo glad that I did! If you love loaded baked potatoes, then you will love this potato salad!

Let’s be honest, carbs, bacon, and cheese just make everything better. Well, almost everything. But they definitely make this potato salad amazing!

I used a mix of miracle whip and sour cream in this dish, but you can easily increase/decrease the amount of each to your preference. I also threw in the usual loaded baked potato ingredients along with some fresh chives. I think the thing I love most about this is how easily you can customize it to your taste. Enjoy!

Ingredients :

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Directions :

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, chives, 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!

Enjoy!!!