Loaded Baked Potato Salad with cheddar and bacon will make you forget all about store bought.
Total Time:40 minutes
Yield:6 servings 1x
1 kilo (about 2 pounds) baby potatoes, quartered
5 ounces bacon
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 green onions, chopped
2/3 cup shredded cheddar cheese
Chop your potatoes into bite size chunks. This may be in half, quarters, or even smaller depending on how baby your baby potatoes actually are. Just make them into a size that would easily fit on the end of your fork then in your mouth. Add them to a big pot, and cover them with cold water. Add a fat pinch of salt, slap a lid on, and cook your potatoes over medium high heat for about 25 minutes or until they can be pierced with a fork. You want them tender but not mushy. Drain the potatoes.
While your potatoes are doing their thing, chop or scissor your bacon into a large skillet and cook up the pieces until their crisp. Drain your bacon on a paper towel lined plate.
As your bacon is working in the pan, you can also get your dressing ready. In a large mixing bowl that you can fit your potatoes in later, whisk together the sour cream, mayo, salt, pepper, garlic powder and chopped green onions. If you wanted to sneak in a dash of cayenne here, I wouldn’t complain.
Once your potatoes are drained, add them to the sour cream mixture along with your bacon pieces. Give everything a gentle fold to coat all everything in the dressing. The dressing will get thinned out from the heat from the potatoes, but don’t worry, it will all come back together in the fridge. Put some plastic wrap or a lid on your bowl, and stash it in the refrigerator to chill for at least two hours.
Before serving, stir in the shredded cheddar. Serve cold next to your favorite burgers and hot dogs.