Man oh, man! Is this ever a great potato salad recipe! thank you so much, Rebekah Rose for sharing it with us on your blog! Have any of you visited the Making Miracles blog yet? Well, you should! it is chock full of yummy recipes that will literally make your mouth water. When I happened upon this loaded baked potato salad recipe I knew right then and there that I needed to make it. Rebeka Rose has some of the best recipes on the entire internet. I seriously cannot wait to visit the Making Miracles Blog to see what else she has up her sleeve! Thank you again, Rebekah Rose, for this absolutely exquisite loaded baked potato salad recipe.
Check out what Rebekah Rose from Making Miracles had to say about this yummy recipe:
This is a very delicious potato salad recipe that we all really enjoyed for dinner. I love the use of sour cream in this recipe, it gives the dish a lot of creaminess without being heavy. You can adjust the amount of seasonings, cheese, and bacon to your personal preferences. The combination below worked well for our family and this went great with some grilled steaks and a fresh Caesar salad for a filling, and very tasty dinner! I think this would be great warm as well, it would just need to be eaten pretty much immediately but would be much more “baked potato”-esque if warm. 🙂
Ingredients
2 lbs potatoes (I used red skinned)
generous 3/4 cup Daisy sour cream
generous 1/4 cup Dukes mayonnaise
8 large, thick cut slices of bacon, cooked and crumbled
1 cup shredded Kraft cheddar cheese
Salt and Pepper to taste (I used 1/4 tsp each)
Instructions:
Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20 minutes. Do not overcook.
Drain, then run cool water over potatoes and drain again. Place in a bowl and put in the refrigerator for at least 1 hour to chill, toss gently every 20 minutes or so to allow even cooling. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2.
Mix the mayonnaise, sour cream, salt, pepper, most of the cheese, and most of the bacon (reserve some cheese and bacon for topping) in a serving bowl; mix until evenly combined. Add the potatoes and stir gently until potatoes are evenly covered.
Top with the extra shredded cheese and bacon and serve.
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Quick Tip: This potato salad is great served both hot and cold.
Thank you Making Miracles for this great recipe.
