All of the flavours of fully loaded baked potatoes including bacon, cheddar, sour cream and green onions in a potato salad that is perfect for summer picnics and entertaining!
Also try our other recipes > Strawberry Spinach Salad
INGREDIENTS
- 1 1/2 pounds potatoes, diced (optionally peeled)
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup cheddar cheese, shredded
- 4 strips bacon, cut into 1 inch pieces
- 4 green onions, sliced
- salt and pepper to taste
INSTRUCTIONS
- Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
- Meanwhile cook the bacon and set aside on pepper towels to drain.
- Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.
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