Loaded Potato Salad
Delicious potato salad in under 30 minutes.
A simple yet elevated twist on a potato salad. This classic all-American recipe has been updated to suit your picnic, barbecue, party or get together needs, with its simple easy to follow recipe that is a definite crowd pleaser.
- 6 cups Baby Potatoes
- 12 ounces Bacon
- 1/4 cup Mayonnaise
- 1/2 cup Sour cream
- 3/4 cup Chedder Cheese (Shredded)
- 1/4 cup Green Onions (Diced)
- 1/2 tsp Black Pepper
Bring a pot of salted water to a boil. Once boiling add in baby potatoes. Turn heat to medium and cook until fork tender about 15 minutes.
While potatoes are cooking, dice the bacon and cook on medium heat until crispy.
Once the bacon and potatoes have finished cooking place the bacon on a paper towel lined plate to drain off the grease. Cut the potatoes into quarters.
Mix all the ingredients together and top with chopped green onions.
This recipe can be served right away while it is warm, or it can be kept in the refrigerator and served cold.