Cindy's Creative Cuts

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Fully Loaded Baked Potato Salad

I was going to a potluck and needed something to bring. Since I live quite far away, I decided to take a potato salad. While looking for a recipe, I couldn’t find exactly what I was looking for. I liked a little bit of one recipe and a little bit of another recipe, so I decided to make a combination of both. I call this one the
Fully Loaded Baked Potato Salad
Imagine taking a baked potato loaded with everything and putting it into a salad.

It turned out yummy!!

Fully Loaded Baked Potato Salad

INGREDIENTS:

  • 8 medium russet potatoes
  • 1/2 package bacon, fried and crumbled
  • 1 small onion, chopped
  • 1/2 cup mayonnaise (I used Miracle Whip)
  • 1/2 cup sour cream
  • 2 Tbsp Epicure’s Ranch Dressing Seasoning
  • 1 1/2 cup cheddar cheese, grated
  • salt and pepper to taste

DIRECTIONS:

  • Peel and cut potatoes into bite size pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
  • Drain and cool potatoes. I put them in a separate bowl and gradually cooled by rinsing with cool water and then put them in the fridge. Don’t let them sit in the water.
  • Mix mayo, sour cream, onions, and ranch seasoning together. Let it sit for 30 minutes in the fridge.
  • Add the cooled potatoes, most of the cheese and most of the bacon. Mix.
  • Top with extra cheese and bacon.
  • Serve!
  • Fully Loaded Baked Potato Salad

This recipe was a hit even with my picky eaters! Perfect for a barbeque, picnic or potluck! Enjoy!



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