Shannon's Loaded Baked Potato Salad
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.
5 lbidaho potatoes, peeled
1 pkgoscar mayer bacon bits (real ones, not imitation)
1 bunchgreen onions, chopped (use some of the shoots too)
1 pkgcheddar cheese, shredded
1 1/2 csour cream (regular or low-fat)
1 1/2 cmayonnaise (regular or low-fat) - better if from fridge
few pinchdill weed
few pinchblack pepper - to taste - cracked pepper is the best
few pinchsalt - to taste
few pinchgarlic salt - to taste
How to Make Shannon's Loaded Baked Potato Salad
- 1. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
- 2. 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.
- 3. Chill at least 2 hours before serving.