Loaded Baked Potato Salad

Nancy hopes you will enjoy this Loaded Baked Potato Salad as much as she does.

  • 7-10 medium sized baking potatoes
  • 2 Tbsp white wine vinegar
  • 2 Tbsp Dijon mustard
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1.5 cups of grated cheddar cheese
  • 3/4 cup crisp-cooked bacon, crumbled
  • 1/2 cup thinly sliced green onions
  • 1.5 tsp salt
  • 1 tsp pepper
  1. Bake potatoes with skins on at 425 for approximately 1 hour (or until potatoes can be easily pierced with a fork).
  2. Cool completely.
  3. Leaving the skins on, cut potatoes into bite-size chunks.
  4. Set aside.
  5. In a very large mixing bowl, combine all other ingredients. Stir until well blended.
  6. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary).
  7. Cover tightly and chill for at least 2 hours in the fridge.
  8. Serve cold but take out of the refrigerator about 15 minutes before it will be eaten.