Fully Loaded Baked Potato Salad

One 5 pound bag medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste

1. Wash the potatoes and poke holes in them with a fork. 
Bake at 350 degrees for about an hour or until fork tender.
2. Cool and cut the potatoes into bite sized chunks.
3. Mix the mayo and sour cream together in a bowl. 
Add to the potatoes, then add the onions, chives, and cheese. 
Salt and pepper to taste.
4. Top with extra shredded cheese, bacon, and chives, and serve!

I made this salad for a baby shower, and for Super Bowl Sunday. It is a little drier than most potato salads but you don't get all the mayonnaise taste like a lot of potato salads.

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