Scale
Ingredients
- 6–8 medium sized russet potatoes, cubed
- 1 cup sour cream*
- 1 cup mayo
- 10 thick slices of bacon, cooked and chopped
- 4 green onions (or 6–7 chives)
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Wash potatoes thoroughly, and begin to cube them (peels on)
- Bring a large pot of water to a boil; add cubed potatoes to water and boil until tender
- Remove potatoes from water, strain and let cool (make sure they’re completely cooled before continuing recipe
- In a medium skillet, cook bacon to liking
- Remove bacon once ready, placing on a plate lined with paper towel*, soaking up excess bacon grease; let cool completely
- In a large mixing bowl, add mayo, sour cream, green onions, 1 3/4 cups of cheese and cooled bacon – mix well
- Slowly add in potatoes to mixture, folding them carefully to avoid breaking or crushing potatoes
- Place in fridge until chilled, or, serve immediately
- When ready to serve, top with remaining cheese and green onion/chives
Notes
*If you prefer your potato salad a little more runny, continue to add sour cream to you liking
*You may need to press your bacon with paper towel, to thoroughly remove all grease
- Category: Bites
- Cuisine: American
Keywords: loaded, potato salad