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Fully Loaded Potato Salad

Food Friday, April 29, 2016

Hey, y'all! Last weekend I was perusing the deli at my local supermarket when some "Loaded Baked Potato Salad," caught my eye. Potato salad is amazing. Loaded Baked Potatoes are amazing. I was geared up for something amazing, unfortunately, it wasn't as amazing x 2 as I thought it would be. It was okay, don't get me wrong, but it was lacking the distinct flavors of bacon and green onion, and the cheese was somewhat non-existent. I resolved to find a recipe and try my hand at this biz because everyone knows a girl in the South has got to have a great potato salad in her repertoire!

After a Google Search, I ended up on where I found a recipe that turned out to be a great one!   I don't know who Princess Buttercup is, but bless her heart for posting this spud side dish! I did make a few changes to satisfy my tastebuds, so the recipe below is mine, the link for the original is at the bottom.

Fully Loaded Potato Salad


8 potatoes, peeled and cubed

2 tsp salt

6 slices of bacon cooked and crumbled

4 green onions sliced, white and green portions

2 cu shredded cheddar cheese

16 oz sour cream

1 cu mayonnaise

Salt and pepper to taste


1. Boil potatoes using salt. Make sure to keep an eye on them, you want them cooked through, but firm. Strain and set aside.

2. While potatoes are boiling, cook and crumble bacon and slice green onions. Set aside.

3. Let potatoes cool for 15-20 minutes.

4. Mix sour cream and mayonnaise in large bowl.

5. Add potatoes to sour cream/mayo mixture and gently cover the potatoes completely.

6. Add bacon, green onions, reserving a small amount for garnish, if desired, gently mix it in.

7. Add cheese, reserve a small amount for garnish, if desired, and mix it in carefully.

8. Add salt and pepper to taste and mix in.

9. Garnish with bacon, green onions, and cheddar cheese, if you prefer.

10. Serve immediately at room temperature or refrigerate for a cold potato salad feel.


The original recipe called for the final dish to be baked, but I wanted to keep it more like a traditional potato salad, so I skipped that step. I wasn't sure how the cheese would taste if it wasn't melted, but it had a nice soft consistency that blended well (I used block cheddar that I grated). My taste tester this week was my Sister-in-Law, Dayna, and she ate the entire bowl without saying a word, just a euphoric look on her face. When it was all over she declared that she might have to pick up the ingredients on her way home and make some for supper! I would say that this recipe is a keeper!

Happy Cooking! Happy Eating! Happy Living!

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