Prep 10 mins
Cook 12 mins
This is a recipe I came up with as an alternative to regular potato salad. That was my pre-"zaar" days. I saw that there were several others posted, however none looked this easy. It is a winner every time and there are never any leftovers.
- 5 -6 red potatoes, unpeeled
- salt & pepper, to taste
- 1 pint sour cream
- 1 cup finely shredded cheddar cheese
- 2 green onions, sliced
- 1⁄2 bag of recipe ready bacon bits
- Cut potatoes into bite sized pieces.
- Boil for about 12 minutes or until fork tender.
- Drain potatoes and allow to cool completely.
- Add remaining ingredients; all of which can be adjusted to your liking.
This is a very nice twist on a summer favorite. I took the advice of some other readers and used 1/2 sour cream, 1/2 mayo, and just for fun, added in a little ranch dressing. Tastes best after a few hours in the fridge - would be great to do the day before a backyard BBQ. My family loved it!
i enjoyed this recipe. I followed the advice of other reviews about adding 1/2 sour cream and 1/2 mayo. It was wonderful. I would recommend this recipe to anyone looking for something different.
I had to make different kind of potato salad for my sometimes picky husband because he doesn't like traditional potato salad with mayo and pickle relish. When I found this recipe, I knew it would be the right recipe for him since I know how he loves loaded baked potatoes and baked potato soup. Sure enough, I was right because he loved it and so did I. I did use fresh or real bacon. I also didn't use half sour cream and half mayo which most reviewers suggested. I figured since my husband and I both love all the flavors of a baked potato, I didn't see how I could go wrong and I was right. The salad was perfect. I have also made this by using roasted potatoes which also works out very well.