I kind of invented this on the fly! I'd either read or watched something about loaded baked potato as the basis for a potato salad and for some reason it stuck with me. I was planning to bring potato salad to our Memorial Day/Birthday party bash with friends and family so what better way to try out a new recipe?
2-3 pounds red or new potatoes, diced. Cook ahead so can cool off before mixing salad.
1/4 cup bacon bits (I make mine)
1/2 cup white onion, spring onion or chives, diced fine
small container (8 oz) sour cream
couple tablespoons of mayo
1 cup shredded cheddar cheese (I used sharp)
salt and pepper to taste
For the potato, I usually scrub and leave the skin on.
Fill stockpot with water, add the potatoes, bring to a boil then cover and let simmer for about 15 minutes. I drain into a colander and then put them in a covered bowl in the fridge overnight. I'm sure just a hour or so in the fridge to cool them off would be fine.
1/3 package of bacon, fry up nice and crispy, drain on paper towel, cool, then smash into bacon bits.
Judi's tip of the day: I cut packages of bacon into thirds and freeze them. When I want to make bacon bits or for other recipes only calling for a few slices of bacon, ta-da! No need to thaw, throw in pan over medium heat and bacon breaks into short slices that cook quickly and don't curl!
I like to mix the salad in a large mixing bowl and then transfer to a smaller bowl for serving.
Mix together cooled potatoes, bacon bits, onion, about 1/2-2/3 container of sour cream, few tablespoons of mayo, salt and pepper to taste. Depending on amount of potatoes may need to add a bit more sour cream and mayo. Once you have taste to where you want it, add shredded cheese and stir gently. Transfer to serving bowl and keep refrigerated until ready to use. If serving outside, keep in mind that sour cream and mayo don't last long in heat!
