This was part of our 4th of July meal. I looked around at a few different recipes before settling on this combination. I think it turned out pretty good!
Loaded Baked Potato Salad
What you need:
2 pounds red potatoes, skins left on, and diced into 1″ pieces
2 hard-boiled eggs, chopped
8 pieces of cooked bacon, crumbled
1/2 cup shredded cheddar cheese, plus some for garnish
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon prepared yellow mustard
Chives, for garnish (optional)
How to make it:
Preheat oven to 425 F. Lay potatoes on a baking sheet and spray with a little olive oil. Bake for 30-35 minutes, or until potatoes are tender. Allow to cool completely.
Once potatoes are cool, add them to a large bowl and mix in chopped hard-boiled eggs, crumbled bacon, and shredded cheddar cheese.
In a separate small bowl, combine mayonnaise, sour cream, and mustard. Pour over the potato mixture and stir in until well coated. Cover and chill in the refrigerator for at least 1 hour before serving. If desired, top with more shredded cheddar cheese and chives.
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