Fully Loaded Baked Potato Salad
A delicious take on potato salad using favorite baked potato toppings.
Ingredients
- 2 1/2 lbs red potatoes
- 1/2 lb bacon
- 3-4 green onions, sliced
- 1/2 cup cheddar cheese shredded
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp dried dill weed
Instructions
- Wash and cut potatoes into bite size pieces. I left potatoes with skins on. Place into a large pot fill with water about 1 1/2 inches above potatoes. Place on high heat, season with 1/4 tsp of salt. Bring to a boil, lower heat to a medium high and let simmer until potatoes are fork tender. Drain potatoes and run under cool water to stop the cooking process.
- Place potatoes into a large bowl layered with paper towels to help drain in excess moisture and let sit until potatoes are room temperature. You can speed up the process by putting the cooked potatoes into the refrigerator to cool faster. Once potatoes are cooled, remove paper towels from bowl.
- On a large sheet pan with a rim, line line with parchment paper. Place bacon in a single layer on parchment. (You can also use an oven proof wire cooling rack to place on top of the parchment paper and lay the bacon on that to keep the bacon off of the grease.)
- Place bacon in preheated 400 degree oven for 15-20 minutes until desired brownness and crispness is achieved. Remove bacon right away from pan or rack and lay on paper towels to drain any excess grease.
- Cut or crumble cooked bacon and place into bowl with cooked potatoes.
- To the bowl add cheese, sliced green onions, mayonnaise, sour cream, salt, pepper and dill.
- Stir to combine all ingredients very carefully as to not break up or mash potatoes too much.
- Refrigerate to chill until serving.
when do you add the shredded cheese?
Oops, I’ll fix that. You would want to add the cheese the same time you add the green onions step #6