Since Potato Salad was already on my menu for that week, as soon as I came home I started boiling the potatoes. I had to make this stuff!
Loaded Baked Potato Salad
Makes 4 servings (could easily be doubled or tripled if needed)
- 6 small russet potatoes (a good way to use up the small ones in the bag)
- 1/2 package of bacon
- 1/2 cup shredded colby jack cheese
- 1/3 cup sour cream
- 1/4 cup ranch dressing
- salt and pepper
- chives (Pool Guy doesn't care for them so I left them out)
Wash and boil potatoes, leave the skins on. Put in the fridge over night or long enough to get cold. (I find this makes cutting them and folding them into the dressing much easier. They won't fall apart on you)
Large dice bacon and cook until crisp. Drain on paper towels. (Tip: use kitchen shears to cut bacon much easier than with a knife)
In a large bowl, mix sour cream, ranch dressing, cheese, salt and pepper and chives together.
Add potatoes and bacon folding into dressing.
Chill and serve.