This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!
LOADED BAKED POTATO SALAD
5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives
- Preheat the oven to 350°.
- Wash and poke holes in each potato.
- Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
- In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
- Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
- Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
- Spoon salad into serving bowl.
- Top with the remaining cheese, bacon, and chives.
- Cover and keep refrigerated until serving.
- I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
- I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.