Baked Potato Salad

 

Lauren and I were discussing my blog as she was cutting my hair today. I was sharing the story about Momma's Top Secret Potato Salad which reminded her of her Baked Potato Salad. Lauren's ingredients were similar to mine, so I thought I'd post my version. I have heard of people literally baking their potatoes, but I prefer to boil mine whole; leaving the red skins on. The name comes from what I'd load a baked potato with. My step-son Blake will eat the whole bowl by himself if you didn't watch him!

INGREDIENTS

• 5 lb. bag of red potatoes
• 1 pint sour cream (you can add more if you like)
• 1-2 cups mayonnaise (not salad dressing!)
• 2 cups grated cheddar cheese
• 1 lb. bacon, cooked and crumbled
• 1 bunch green onions chopped
• Salt and pepper to taste

DIRECTIONS

• 1
  Boil scrubbed and unpeeled whole red potatoes until you can run a knife through them easily. Immediately pour off hot water and cover with cold water (several times as needed) to cool quickly.
  
  
  

  
• 2
  In a large bowl, dump half of the sour cream and mayonnaise, cheese, bacon, green onions and salt and pepper. Mix thoroughly.
  

  
• 3
  Once you can handle the potatoes, chop into 3/4” pieces. If any of the skins come off, throw them into the bowl, too. Mix well.
• 4
  Add the remaining sour cream and mayonnaise until you reach a creamy consistency. Taste and add additional salt and pepper if necessary.
• 5
  **The above measurements are approximate. I add until it “looks right”. The rule of thumb is to make sure the potato salad is creamy, so add the sour cream/mayonnaise until you’re satisfied. For a little variety, stir in a little buttermilk ranch dressing!