Loaded Baked Potato Salad
8 medium sized russet or Yukon Gold potatoes (or approx. 4-6 large)
1/3 C. mayo
1/2 C. sour cream
1/3 C. chopped chives
2 green onions, sliced
8 slices bacon, cut into bits
1/3 C. sharp Cheddar cheese
Ground black pepper
Cut potatoes into bite-size pieces (optional: keep a little of the skin on for a more baked-potato taste). Boil the potatoes for 15-18 minutes until fork tender but not too soft. Meanwhile, combine mayo, sour cream, chives, onions, bacon bits and cheddar cheese to form a dressing. Rinse potatoes and allow them to cool. Toss potatoes with dressing and chill overnight. Garnish with additional bacon bits, cheese and chives before serving if desired.
