How to Cook Fully Loaded Baked Potato Salad
by John deCaux in Cooking > Salad
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How to Cook Fully Loaded Baked Potato Salad
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This isn’t your average potato salad.
Made with baked potatoes, bacon, cheese and onion, this potato salad packs a punch.
Ingredients
- Potatoes
- Bacon
- Mayonaise
- Sour Cream
- Cheddar Cheese
- Chives
- Red Onions
- Salt and Pepper
To Start, Poke Holes Into 7 or 8 Potatoes. This Will Help Them Cook Quicker.
Heat your oven to 356f or 180c. Cook for 45 minutes to an hour.
The potatoes are ready when they are folk tender.
Slice Into Each Potato, This Will Help Them Cool Before We Make the Salad.
Once the Potatoes Have Cooled Down a Little, Slice Them Into 8th or Bite Size Pieces.
Place the sliced potatoes into a large mixing bowl.
In a small bowl add two table spoons of whole egg mayonnaise, followed by one table spoon of sour cream.
Mix together.
Add a Cup of Fried Off and Diced Bacon to the Potatoes.
Then a cup of grated cheddar cheese.
Next add our mixture of mayonnaise and sour cream.
Season with salt and pepper.
Mix It Through the Potatoes.
To add some colour, add ¼ of a cup of chopped chive.
I like to use scissors for chives, it creates less mess and you only use what you need.
Mix the chives into the salad.
This Fully Loaded Potato Salad Is Ready to Be Served.
To finish it off, top with the remaining cheese, bacon and chives.