Loaded Potato Salad
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- 5 lb
- red skinned potatoes
- 1 lb
- bacon, cooked
- 1 bunch
- 8 oz
- shredded chedder
- 16 oz
- sour cream
- 1/2 c
1You can either peel or not peel the potatoes before cooking. I usually leave the peelings on. I cook them whole, in boiling water, for about 40 minutes, or until a fork pierces easily. Let them cool until they can be handled.
2Meanwhile, I cook the bacon and then crumble.
3Chop up the scallions. You could also use fresh chives.
4Set aside about a handful of each of the bacon, scallions and cheese.
5Mix all ingredients together, except the potatoes. This is where I also add salt and pepper to taste.
6Cut the potatoes into bite sized pieces and toss with the dressing mixture.
7Sprinkle the top with bacon, scallions and cheese.
8Taste best if you let the flavors meld over night.