Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, loaded potato salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Place potatoes in a large saucepan and cover with water. Add a tablespoon of salt to water, if desired. Cube and boil potatoes with salt.

Loaded Potato Salad is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Loaded Potato Salad is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook loaded potato salad using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Potato Salad:

1. Get 18 large red potatoes
2. Get 16 oz bacon
3. Prepare 32 oz sour cream
4. Take 3 blades of leek, chopped
5. Take 1 1/2 c. shredded cheese (Mexican mix)
6. Make ready 4 Tbsp mayonnaise
7. Prepare 3 Tbsp White vinegar
8. Take 2 Tbsp red pepper
9. Prepare 2 large tomatoes, chopped
10. Get to taste Salt,

This Loaded Baked Potato Salad will soon be a summer staple in your house. Loaded Baked Potato Salad is a classic potato salad recipe with a spin! All of your favorite baked potato flavors like bacon, cheddar cheese and chives make this a perfect BBQ side dish! I have a confession to make…Potato Salad is one of my most favorite foods.

Instructions to make Loaded Potato Salad:

1. Cut a potato lengthwise; take one half, slice it lengthwise, and then chop 3/4 inch segments off the sliced half. Toss the chunks in half a large pot of water. Repeat for all potatoes. Cook on the stovetop until fork tender, i.e. a fork applied gently can break a potato chunk.
2. While cooking potato chunks, fry up the pound of bacon until crispy, and then chop it all into large bacon bits and set aside.
3. When fork tender, drain all water, and then repeatedly rinse potatoes with cold water and drain until the potatoes are cool. Transfer the potatoes to a very large bowl.
4. Add the sour cream and mayonnaise, mix until homogenous, and then add the bacon bits and all other ingredients. Mix again. Do not overmix, though, as it breaks down the potatoes.
5. Chill for at least a half hour in the refrigerator, and then serve.

Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and opted to use green onion as it's mild in flavor and pairs well with baked potatoes vs. dried chives - basically eyeballing the ingredients. This 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!

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