This loaded potato salad is a great twist on two all-American favorites — the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!
Ingredients
- russet potatoes: 6 cups (cubed)
- salt: 1 tsp
- sour cream: 1 cup
- creamy salad dressing (such as Miracle Whip): 1 cup
- coarse ground black pepper: 0.5 tsp
- cheddar cheese: 1 cup (shredded)
- green onions: 0.5 cup (chopped)
- real bacon bits: 0.5 cup
Metric Conversion
Stages of cooking
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Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
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Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
