All-American Loaded Baked Potato Salad
This amazing loaded potato salad is a great twist on two all-American favorites — the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!
Ingredients
- 6 cups cubed russet potatoes
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup creamy salad dressing such as Miracle Whip
- ½ teaspoon coarse ground black pepper
- 1 cup shredded Cheddar cheese
- ½ cup chopped green onions
- ½ cup real bacon bits
Instructions
- Place potatoes in a pot and cover with cold water. Add salt and bring to a boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
- Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
Notes
I like to scrub and cube the potatoes, but I don't peel them.