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Loaded Baked Potato Salad Recipe

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This recipe for Loaded Baked Potato Salad is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. Idaho red unpeeled potatoes
1 lb. bacon, crisply cooked, and chopped into 1/2" pieces
2 cups grated or shredded cheddar cheese
2 green onions, chopped
1/2 tsp. black pepper
1 tsp. salt
3 dill pickles (large size)
8 hard-boiled eggs
1-1/2 cup mayonnaise
Directions:
Directions:
Cook whole potatoes in boiling unsalted water until tender. Refrigerate until chilled, then chop into 1" pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Chill at least 2 hrs. before serving.
Number Of Servings:
Number Of Servings:
makes 2 quarts
Personal Notes:
Personal Notes:
Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

 

 

 

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