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Loaded Baked Potato Salad .
Ingredients :
8 medium Russet potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste
Instructions :
Prepare the Potatoes:
Wash the potatoes thoroughly and cut them into bite-sized pieces.
Place the potatoes in a large pot, cover with water, and bring to a boil.
Cook until the potatoes are fork-tender, about 20-25 minutes.
Drain the potatoes and set them aside to cool.
Mix the Dressing:
In a large mixing bowl, combine the sour cream and mayonnaise.
Stir until smooth and well blended.
Assemble the Salad:
Add the cooled potatoes to the bowl with the dressing.
Mix in the chopped onion, chives, and shredded cheddar cheese.
Season with salt and pepper to taste.
Gently toss everything together until the potatoes are evenly coated with the dressing and the ingredients are well mixed.
Add the Bacon:
Sprinkle the crumbled bacon over the top of the salad.
Give the salad a final gentle mix to incorporate the bacon.
Serve:
Transfer the potato salad to a serving dish.
Top with extra shredded cheese and additional crumbled bacon if desired.
Serve immediately, or refrigerate until ready to serve.
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