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Loaded Baked Potato Salad Recipe

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This recipe for Loaded Baked Potato Salad is from The Riddle Family Treasury of Recipes, 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 med/lrg Russet Potatoes
4 slices Bacon
4 Eggs
4 Green Onions, chopped
1/4 medium Yellow Onion, chopped
1/4 C shredded Chedder Cheese
1/3 C Helman's Mayonnaise
1/2 C Sour Cream
1 Tbs dry Ranch Dressing Mix
2-3 Tbs Milk
1/2 tsp fresh ground Black Pepper
1/4 tsp Red Pepper Flakes
Directions:
Directions:
Dice bacon into bits and fry until crisp & golden brown in the bottom of a medium (4 quart) pot. Remove bacon to paper towel to drain. Fill same pot with enough water to cover 4 potatoes and bring to boil, cooking until firm but tender (fork slides in easily) about 30 minutes. With 10 minutes remaining add 4 eggs to boiling water to cook. Drain potatoes and eggs and cool slightly. While still warm, in a medium sized bowl, peel and dice potatoes and hard boiled eggs. Add bacon bits and chopped onion, toss gently. In a small mixing bowl, combine sour cream, mayonnaise, milk, ranch dressing mix, black pepper and red pepper flakes, whisking until smooth. Pour over potato mixture and gently fold in taking care not to break up potatoes. Sprinkle with cheddar cheese and gently fold in. Serve while still warm, or refrigerate until serving time. Best taste when served immediately or within same day as prepared. Serves 3 to 4.
Number Of Servings:
Number Of Servings:
4

 

 

 

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