Loaded Baked Potato Salad
A creamy and flavorful twist on the classic potato salad, featuring crispy bacon, two types of cheese, and a tangy mayo-sour cream dressing, perfect for cookouts and gatherings.
Equipment
Ingredients
- 1 cup mayonnaise or vegan mayonnaise
- ½ cup sour cream
- 2 strips bacon optional
- ½ cup cheddar cheese shredded
- ½ cup jalapeno cheese shredded
- 3 green onion chopped
- salt & pepper to taste
Instructions
- Fry the bacon in a large pan until crispy. Let it cool, then crumble it. In a large bowl, while the bacon is cooling, combine the mayonnaise, sour cream, half of the cheddar cheese, half of the jalapeno cheese, half of the chopped green onion, and half of the crumbled bacon. Stir well to mix all the ingredients. Place the mixture into the refrigerator to chill.
- Wash and chop the potatoes. Transfer the potatoes to a large pan and cover them completely with water. Bring the pan to a boil on the stove and cook the potatoes for 15-20 minutes, or until they are easily pierced with a fork. Drain the cooked potatoes and transfer them to a large mixing bowl. Allow the potatoes to cool until they are no longer warm.
- Once the potatoes have cooled, remove the dressing mixture from the refrigerator and pour it over the top of the potatoes. Gently mix everything together using a spatula.
- Garnish the potato salad with the remaining halves of cheddar cheese, jalapeno cheese, bacon, and green onions. Chill the salad for at least 6 hours or until you are ready to serve. Enjoy!
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