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Loaded Baked Potato Salad
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Description
One evening in fast preperation for an impromptu cookout I scrambled to combine my pregnancy craving for cheesy, bacony twice baked potatoes with the time crunch at hand. The result is a cheesy, creamy, loaded with bacon potato salad that was a huge hit at the party!
Ingredients
- 3 pounds Baby Red Potatoes, Washed And Quartered
- 5 slices Bacon
- ½ cups Mayonnaise
- ½ cups Sour Cream
- 2 teaspoons Seasoning Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Garlic Powder
- 4 ounces, weight Cheddar Cheese, Shredded
- 2 whole Green Onions, Washed And Finely Chopped
- 1 bunch Flat Leaf Parsley, Washed And Chopped
Preparation
Boil potatoes for about 20 minutes or until fork tender, then drain. Transfer to a bowl and let the potatoes cool in the refrigerator for about 20 minutes.
Make the bacon any way you like (microwave, stove top, it’s all good), cool and coarsley chop.
In a serving bowl, add the mayo, sour cream and spices and stir to combine. Add potatoes, bacon, cheese, green onions, parsley and adjust seasoning or sour cream to your taste. Chill in the fridge until serving time then enjoy!
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Laura on 6.27.2010
I made this today for my husband’s bday BBQ and it was a hit! I loved it, thanks for sharing. I used about 3.5 lbs of potatoes and was able to eye-ball it which made it super easy. I know I will make it again!!