Loaded Baked Potato Salad
Ingredients
- 1 tsp Kosher salt divided
- 2 lbs red potatoes peeled and cut into chunks
- 1/2 cup mayo
- 3/4 cup sour cream or yogurt yogurt gives it a tangier taste, but it's lower calorie!
- 1 cup shredded cheddar cheese
- 1/2 cup scallions
- 1/4 cup crumbled bacon leave out for a vegetarian option...but when can you ever have enough bacon?
- 1/2 tsp black pepper
- Parsley to garnish
Instructions
- Boil the potatoes in a pot of water for 10-12 minutes, or until the potatoes are soft and squishy when you poke them with a fork. Once the potatoes are squishy, drain them and allow to cool.
- While the potatoes are cooling, combine the mayonnaise, sour cream or yogurt, and the salt and pepper.
- Once the potatoes have cooled, toss them with 1/2 cup of the cheese, 1/4 cup of the scallions, and 1/2 cup of the bacon. Pour the mayo mixture over the top, then stir to combine.
- Garnish the mixture with the remaining cheese, bacon, and scallions. Sprinkle with parsley to decorate.
- Refrigerate the potato salad for several hours or overnight for best results.