Loaded Baked Potato Salad
This Loaded Baked Potato Salad is loaded with all your favorite potato toppings. Sour cream, shredded cheddar cheese and lots of bacon.
Servings 6 servings
- 4 large russet potatoes, cut into bite-size chunks
- 1 Tbsp. kosher salt
- 1/4 cup mayo
- 1/2 cup sour cream
- 1 Tbsp. dry ranch dressing mix
- 1 tsp. black pepper
- 3/4 cup shredded sharp cheddar cheese
- 8 thick cut slices bacon, cut into small pieces
Add potatoes to a pot of cold water. Make sure they are fully covered. Add salt to water. Bring to a boil and cook until potatoes are tender 10-15 minutes. Drain.
Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel lined plate.
In a bowl, whisk together the mayo, sour cream, ranch dressing mix, pepper and shredded cheese. Add bacon and almost all the bacon (leave some for garnish at end). Stir until fully coated. Top with remaining bacon. Serve or refrigerate until ready to eat.