Loaded Potato Salad

Yield: 2 quarts

Ingredients:
  • 4 pounds Idaho® potatoes, peeled
  • 1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
  • 4 ounces unsalted butter, softened
  • 1/2 cup chopped green onions
  • 2 cups grated or shredded cheddar cheese
  • 1 1/2 cups sour cream 
  • 1 tablespoon black pepper
  • 1 teaspoon salt

Directions:


  1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
  2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
  3. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

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