Rec. Loaded Baked Potato Salad
Loaded Baked Potato Salad
4 pounds potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (*fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream
1 tablespoon fresh ground black pepper
salt, to taste
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
*I omit the bacon fat.