All the goodness of a loaded baked potato mixed together in salad form. I love this dish! I make it every few months and my family "oohs" and "ahhs" over it every time. I like to mix it all together while the potatoes are still fairly warm and serve it right away. Also excellent when served chilled. It's really up to your preference. The perfect partner for your grilled steak or chicken. Enjoy!
4 large Russet or Yukon Gold potatoes
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives, divided
8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
1 tsp black pepper
salt to taste
Serves 4 - 6 (Simply double list of ingredients if you need a larger serving)
In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
LESLIE'S NOTES: I typically make this dish with Russet potatoes. I gave the suggestion of Yukon Gold because I have made it using those as well. Both are excellent! I also like to leave a little bit of the skins on the potatoes (especially if using Russets) to give a really baked potato taste. But that's just me.
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Dishing With Leslie©