shannon's loaded baked potato salad
(2 RATINGS)
a tip.....use the crock from your crockpot - chill in fridge or freezer to make VERY cold. Put the final mixture in this. Will stay cold for hours. You can make your own bacon bits by frying up 16 oz of bacon, put on paper towel to drain, cool, crumble. I have also put a couple of tablespoons of the bacon grease in the mixture for added flavor.
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prep time
40 Min
cook time
40 Min
method
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yield
everyone at the cookout!!!
Ingredients
- 5 pounds idaho potatoes, peeled
- 1 package oscar mayer bacon bits (real ones, not imitation)
- 1 bunch green onions, chopped (use some of the shoots too)
- 1 package cheddar cheese, shredded
- 1 1/2 cups sour cream (regular or low-fat)
- 1 1/2 cups mayonnaise (regular or low-fat) - better if from fridge
- few pinch dill weed
- few pinch black pepper - to taste - cracked pepper is the best
- few pinch salt - to taste
- few pinch garlic salt - to taste
How To Make shannon's loaded baked potato salad
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Step 11. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
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Step 22. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine, gently folding sour cream and mayonnaise so you're not mashing the potatoes. Save some of the cheese, bacon bits and onion to put on top to make pretty.
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Step 33. Chill at least 2 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Potatoes
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