Introduction: How to Cook Fully Loaded Baked Potato Salad
This isn’t your average potato salad.
Made with baked potatoes, bacon, cheese and onion, this potato salad packs a punch.
- Sour Cream
- Cheddar Cheese
- Red Onions
- Salt and Pepper
Step 1: 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.
Step 2: Slice Into Each Potato, This Will Help Them Cool Before We Make the Salad.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: This Fully Loaded Potato Salad Is Ready to Be Served.
To finish it off, top with the remaining cheese, bacon and chives.
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