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This recipe for LOADED BAKED POTATO SALAD, by , is from GET OUTTA MY KITCHEN!, 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!

Karen Lammey


4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
4 tbsp stone ground or yellow mustard (to taste)
1/4 cup chopped chives, divided
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

Bake potatoes in 400 oven until done (about 1 hour)
Let cool enough that you can peel and cut into cubes.

In a medium bowl whisk together the mayonnaise, sour cream, and mustard until well mixed.

Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix.
Fold in the cheese and bacon (reserve some bacon for a garnish).
Cover and chill for thirty minutes
Peel and cube the potatoes into 1/2? pieces. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives.




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