Loaded Baked Potato Salad
I am from a huge family – I mean, my nana has 5 sisters, and my papa has 6 siblings. And then, I have three siblings all on my own.
We always had big get-togethers for Christmas, Thanksgiving and other occasions growing up, and my favorite thing was always the food. We would have these huge pot lucks, and everyone would bring their favorite recipes.
My nana is the queen of home cooking, and she would make multiple dishes for each event, and if you were lucky, she would make her homemade Butterfinger ice cream.
My favorite get-together of the year was always the fish fry. After my family would go fishing all summer, they would bring home a ton of catfish, and we would fry them up. At the fish fry, you could always expect hushpuppies, coleslaw, and potato salad.
I love potato salad! It was always my favorite side, and as I got older, I have experimented with different types – greek, avocado, and my personal favorite, baked potato.
Baked potato salad is such a delicious spin on a classic!
INGREDIENTS
10 red potatoes
3/4 cup of mayo
1/2 cup of sour cream
1/4 cup of ranch
1 cup of grated cheese
1/4 cup of chopped green onions
10 slices of chopped bacon
Salt and pepper to taste
INSTRUCTIONS
Peel the red potatoes half-hazardly (I like to have a little bit of the peel in the potato salad) and chop them into squares.
Boil the potatoes until they are tender. Drain the potatoes into a bowl.
Mix in all the ingredients and stir until you reach desired consistency. Put the salad into the fridge to cool for approximately 1 hour.
Serve!
