Loaded Baked Potato Salad

By Chef Rotenberry on April 03, 2009

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Ingredients

    1. 2 -2 1/2 lbs yukon gold potatoes, med chopped
    2. 8 ounces bacon, chopped
    3. 1/3 cup sour cream
    4. 1/3 cup Hellmann's mayonnaise
    5. 1/3 cup Hidden Valley Original Ranch Dressing
    6. 1/2-1 bunch green onion, chopped
    7. 8 ounces cheddar cheese, shredded
    8. 2 tablespoons olive oil
    9. salt ( TT)
    10. pepper ( TT)

Directions

  1. DIRECTIONS.
  2. Wash the potatoes and cut into medium size pieces.
  3. Drizzle potatoes with 1-2 tbsp of olive oil and then salt and pepper and bake at 350 degrees until tender, Set aside to completely cool.
  4. Cook bacon and let cool, crumble bacon with the green onions and cheese.
  5. Mix Ranch, Mayo & Sour Cream together.
  6. Fold all the ingredients into the potatoes gently. Then chill for 2-3 hours.
  7. Tip: Best if let stand overnight.
 
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