This recipe has all the ingredients of a Loaded baked potato, including cheese, bacon, eggs and sour cream!
LOADED POTATO SALAD
3 pounds medium-size Yukon Gold potatoes or baby reds
8 slices bacon, cooked crisp and crumbled
4 large boiled eggs, sliced
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons yellow mustard, or more to taste
1 teaspoon each salt and black pepper, or to taste
2 teaspoons distilled white vinegar or dill pickle brine, or more to taste (optional)
2 cups shredded white or yellow Cheddar cheese
4 scallions, trimmed, white and green parts thinly sliced
Paprika for serving
Fresh parsley for serving
Peel potatoes or if you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush. Boil or microwave until tender. When done, dice and set aside to cool slightly.
In the meantime, make the dressing: In a mixing bowl, combine the sour cream, mayonnaise, mustard, and vinegar. Taste the dressing, adding more mustard, vinegar, or salt and pepper as needed. The dressing should be very flavorful. Stir in the cheese and scallions. Fold in potatoes, eggs and bacon carefully. Top with fresh parsley. Serve warm or chilled.