Daughter in law made this for dinner and it was a great hit!

This Loaded Baked Potato Salad takes the classic comfort of a baked potato and transforms it into a delightful side dish. It’s packed with creamy textures, savory bacon, sharp cheddar, and fresh chives, making it a perfect addition to barbecues, picnics, or any casual meal.

Ingredients:

Instructions:

Prepare the Potatoes:

Peel and cut the potatoes into bite-sized pieces.

Place them in a large pot, cover with water, and add a pinch of salt.
Bring to a boil over high heat, then reduce to a simmer.

Cook until the potatoes are fork-tender, about 10-15 minutes.

Drain the potatoes and spread them out on a baking sheet to cool.

You can also place them in the refrigerator to cool faster.

1. Cook the Bacon:
   Cook the bacon until crispy, either in a skillet on the stovetop or in the oven.
   Drain on paper towels and crumble into pieces.
2. Prepare the Dressing:
   In a large mixing bowl, combine the sour cream and mayonnaise.
   Stir until smooth and well combined.
3. Combine Ingredients:
4. Add the cooled potatoes to the bowl with the dressing.
   Gently stir to coat the potatoes evenly.
5. Add the crumbled bacon, chopped onion, and chives to the bowl.
   Stir gently to combine.
6. Fold in the shredded cheddar cheese.
7. Season and Chill:
   Season the salad with salt and pepper to taste.
8. Stir to combine.
9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
10. Serve:
    Serve the Loaded Baked Potato Salad chilled, garnished with additional chives or cheese if desired.
    Enjoy!