Loaded Baked Potato Salad

Here’s a delicious recipe for Loaded Baked Potato Salad:

Ingredients:

• 2 pounds potatoes (russet or red)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped green onions (scallions)
• 1/4 cup chopped fresh chives (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the Potatoes:
   • Wash and scrub the potatoes thoroughly.
   • Cut them into bite-sized chunks (you can peel them or leave the skins on, depending on your preference).
   • Place the potatoes in a large pot and cover with cold water.
   • Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are fork-tender, about 10-15 minutes.
   • Drain the potatoes and let them cool completely.
2. Cook the Bacon:
   • While the potatoes are cooking, cook the bacon until crispy.
   • Place the cooked bacon on paper towels to drain excess grease, then crumble into small pieces.
3. Make the Dressing:
   • In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper. Mix well.
4. Assemble the Salad:
   • Add the cooled potatoes to the dressing and gently mix until the potatoes are well coated.
   • Add the shredded cheddar cheese, crumbled bacon, green onions, and chives (if using). Mix gently to combine.
5. Chill the Salad:
   • Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
6. Serve:
   • Serve chilled, garnished with extra cheese, bacon, and green onions if desired.

Enjoy your Loaded Baked Potato Salad!