Loaded Baked Potato Salad

Everything amazing about a baked potato but in Potato Salad form!

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

Ingredients

  • 1 1/2 pounds Red Potatoes, cut into 3/4 inch cubes
  • 1 packet HIdden Valley Ranch Dip Mix
  • 3/4 cup Low Fat Sour Cream
  • 1/4 cup Mayonaise
  • 1/2 teaspoon Garlic, minced
  • 1/2 teaspoon Ground Pepper
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons Cilantro, minced
  • 3/4 cup Shredded Cheddar Cheese
  • 5 slices Bacon, cooked and chopped
  • 2 Tablespoons Chives, minced

Instructions

Serves 4

In a medium pot, place cut potatoes and cover with 1 inch of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.

When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.

While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.

When potatoes are cool, pour into large bowl of sour cream mixture.

Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.

Chill for two hours until flavors meld. Devour.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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One Response to Loaded Baked Potato Salad

  1. Aubrie says:

    Can we say delicious!!! The best of both worlds right here, a cool yummy salad made from scrumptiously yummy baked potatoes.
    Thanks for the great recipe Megan, can’t wait to try it out.

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