Fully Loaded Baked Potato Salad

Just in time for Easter Dinner: a new kind of potato salad!

A few months ago, I was helping my parents celebrate their 50th anniversary. While there, I happened to enjoy a brand new kind of potato salad that my mom had purchased at their local warehouse store. It seemed simple enough–a potato salad that had all the flavors and textures of a fully loaded baked potato. So today, I decided to duplicate the recipe and had a grand success!

I made a large amount of this salad–from five pounds of potatoes. If you are cooking for a smaller crowd, you can adjust the quantities accordingly. I think I’ll use this for Easter dinner! This salad is SO SIMPLE and SO delicious!

Baked Potato Salad

• 5 pounds of new red potatoes
• 1 bunch of green onions, chopped finely
• 1 pound bacon, cooked and chopped
• 8 oz. sharp cheddar cheese, cubed into 1/4″ cubes
• 3 c. sour cream (I used the lite sour cream for this dish)

Wash and cut potatoes into 1/2″ in cubes. Cook in salted water until tender. Drain and set aside.

In a very large bowl, stir together the sour cream, green onions, bacon, and cheddar cheese. Mix in cooked potatoes and make sure that everything is thoroughly mixed together.

Happy Easter,

Barb

PS: My vegetarian friends can just leave out the bacon.