Loaded Baked Potato Salad

 Summer may have come to an end, but that doesn’t mean Summer dishes have to fade away as well.  I mean, who says you can only eat potato salad in the Summer?  I certainly don’t put restrictions on delicious food, especially when it comes to this super tasty, incredibly yummy, delectably delicious Loaded Baked Potato Salad!  I am not kidding, this is one of the best potato salads I have tried, let alone made.

 This was one of my go-to dishes this Summer and every time I brought it to an event, I would get asked for the recipe.  I was only too happy to pass it along, in hopes that there’s more of a chance for it to get made and brought to other events I attend.  Is that selfish?  Oh well!

Here’s what you’ll need …

 Mix together your mayonnaise and sour cream, then add half of the chives and some salt & pepper …

 Mix in the shredded cheese …

 Mmm, now it’s time for the pièce de résistance – BACON …

Crumble it up and combine the bacon and chopped potatoes with the sour cream / mayo mixture …

 This is how it will look before you decorate it …

 And this is how it will look once you pretty it up with more crumbled bacon, chopped chives and shredded cheese …

Just look at all that cheesy, potatoey, bacony, chivey, creamy goodness …

 It almost looks too good to eat …

 But that would be a travesty, so dig in and enjoy …

Ingredients:

• 4 large Russet or Yukon Gold potatoes
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup freshly chopped chives, divided
• 8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
• 1 tsp black pepper
• 1/2 tsp salt (or more to taste)

Instructions

• Mix together your mayonnaise and sour cream in a small bowl and make sure the two are completely combined.
• Add half of the chives, cheese, salt & pepper.
• Mix everything together until well combined and chill the mixture in the fridge.
• Peel and cube your potatoes in to bite size pieces and put them in a large pot.  Cover with water, and boil until fork tender (approx. 20 minutes).
  • TIP:  Keep an eye on your boiling spuds. If they cook too long you’ll end up with more of a mashed potato consistency when you mix them with the sour cream / mayo mixture.
• When potatoes are ready, drain and let cool just a bit.
• Put potatoes in a large bowl or dish and combine with sour cream / mayo mixture.
• Fold in most of your crumbled bacon and more cheese.
• Top with remaining chives, cheese and crumbled bacon.

My nephew – who hates vegetables and salad, I might add – said that this is the best salad he has ever tasted and asked me to bring it to every family event.  He usually picks everything green out of his meals, but kept the chives in their place and enjoyed the whole dish as-is.  I am not exaggerating, I think he ate 3/4 of the bowl.  Ha ha!

This potato salad could be served warm or cold, but I always choose cold.  Maybe I’ll switch things up once the snow starts falling and turn this into a warm, cozy comfort food.

~ Jackie