Loaded Baked Potato Salad

Submitted by Carolyn J.

"Uncle David"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 3 lbs russet potatoes
• 8 slices bacon, cooked and chopped
• 1⁄3 cup sour cream
• 1⁄3 cup mayonnaise
• 1⁄2 cup buttermilk
• 4 scallions, thinly sliced
• 2 cups broccoli, cooked and chopped
• 8 ounces cheddar cheese, shredded
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. Preheat oven to 350°F.
2. Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45–50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you're making the salad.
3. Cut the potatoes into 1" to 1-1/2" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor.