|
|
|
 |
|
|
Loaded Baked Potato Salad
Potato Salad with a twist |
 |
|
12 red potatoes
6-8 green onions
2 C. of shredded sharp cheddar cheese
1/2 lb. of bacon
16 oz. sour cream
1 C. Mayo
dash of pepper
|
Boil the potatoes in their skins until soft, then cube into bite size pieces. Set aside & cool!
Cook bacon & drain, then crumble into pieces.
Finely chop the green onions.
Combine mayo,sour cream,shredded cheddar,green onions, and pepper in a bowl and blend well.
Next add bacon pieces to cream mixture and blend.
Finally add cooled, cubed potatoes to the cream mixture and toss until well coated.
Enjoy!
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Kimberly
Missouri
United States |
|
|
|
|
| This recipe has been viewed 1976 times. |
|
|
|
