Lazy Gluten Free: Loaded Baked Potato Salad

Loaded Baked Potato Salad

Potato salad is a perfect addition to any summer grill out, but having the same thing over and over can get kind of boring; in my opinion at least. To mix things up a bit, I decided to do a twist on one of my favorite sides, a loaded baked potato, but turn it into a chilled salad for the warmer summer months. I have made this twice now for gatherings, and it has been a huge hit each time! It's super easy to put together, and pairs nicely with pretty much any main dish you want.

Loaded Baked Potato Salad

You will need:
5lbs red skin potatoes, skins intact
1 pound bacon, crisply cooked & chopped, or 3/4 cup bacon bits
1 stick butter, softened
1/2 cup green onions, chopped
2 cups shredded cheddar cheese
2 cups sour cream
salt & pepper, to taste

1) Dice potatoes into small to medium sized chunks and place into a large pot. Fill with water, until potatoes are just covered. Boil over medium-high heat until soft (do not over cook), about 10-15 minutes.

2) Mix potatoes with butter; add sour cream and mix until well-coated. Add bacon, green onions, and cheese. Stir until combined. Refrigerate until ready to serve.


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