RECIPES: LOADED BAKED POTATO SALAD

Loaded Baked Potato Salad

INGREDIENTS:

6 large Yukon Gold or Russet potatoes

3/4 C sour cream

6 Tb  mayonnaise (not Miracle whip)

3/4 C shredded cheddar cheese

6 Tb chopped chives or green onions

12 strips bacon, cooked crisp and crumbled

1 1/2 tsp freshly ground black pepper

1 tsp salt

DIRECTIONS:

• If you desire, peel the potatoes or leave the skin on for a more rustic salad.  Dice the potatoes into bite sizes pieces, put them in a large pot of water and cover the potatoes with cold water.  Add a bit of salt to the water, cover and bring to a boil.  
• Once boiling, cook for about 8-10 minutes depending on the size of the potato pieces.  You want them tender enough to cut through them with a fork, but not so tender that they fall apart.  Keep an eye on them!  
• Drain the potatoes and set aside to cool a bit.
• In a medium bowl, mix together all the remaining ingredients, holding back a bit of chives and bacon for the topping on the salad.  
• Once the potatoes have cooled slightly, mix in the dressing, top with the set aside chives and bacon and serve if you would like it warm.  
• You can also serve it cold, but wait to top with the extra chives and bacon until serving.