Loaded Baked Potato Salad

Oh boy.  Summer’s coming to a close and that means I have to say goodbye to one of my favorite things: picnic fare.  So in honor of Labor Day today, I’d like to share an awesome (and easy!) potato salad recipe I found on the Dishing with Leslie blog.  

This potato salad is so hearty that it may even take you through the fall and winter.  The original recipe serves it cold, which is delicious, but I preferred heating mine up a bit in the oven before scarfing it down lickety split. This screams “FOOTBALL FOOD!” to me and would be great washed down with a beer (or two).  Happy Labor Day, folks!

Loaded Baked Potato Salad 

(From Dishing with Leslie)

Ingredients:
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)

Directions:
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. Top with remaining half of chives and crumbled bacon.