Loaded Baked Potato Salad

Holidays & Special Occasions Thanksgiving Loaded Baked Potato Salad

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      INGREDIENTS:
      3 pounds red potatoes, peeled and cut into bite sized chunks
      1/2 cup mayo
      3/4 cup sour cream
      8 slices crispy cooked bacon, crumbled
      1 cup shredded cheddar cheese
      3 green onions, sliced
      1/2 teaspoon salt
      1/2 teaspoon black pepper

      DIRECTIONS: Cover the potato chunks with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes and allow them to cool completely.
      Another option my family enjoys is roasting the potatoes in the oven with a drizzle of EVOO for 45 minutes to get that baked flavor/texture.
      In a large bowl, combine mayo, sour cream, salt and black pepper.
      Toss the potatoes with bacon, cheese, and the green onions. Pour the dressing over the potatoes and stir to combine.
      Cover and refrigerate overnight for best results, or for several hours before serving.

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Holidays & Special Occasions Thanksgiving Loaded Baked Potato Salad