Potato salad is a classic dish that is found at most picnics and backyard BBQ’s in the Midwest. Wanting to switch up the flavor? Try the combination of the traditional loaded baked potato at a steak house and put it into a salad form...Genius.
Prep: 10 minutes
Cook: 12 minutes
1 1/2 lb. Potato Medley (Substitute: Yukon Gold or red potatoes)
5 Slices Bacon, cooked and chopped
3 Tbsp Chives, chopped
1/4 cup Cheddar Cheese, shredded
1/2 cup Red Pepper, finely diced
1 cup Sour Cream, light
1/4 cup Mayonnaise, light
Salt and Pepper, to taste
Bring a large pot of water to a boil and drop the potatoes in the water. Cook for 12 minutes or until fork tender. While potatoes are cooking prep your bacon, chives, cheddar cheese and red pepper. In a large bowl stir together the sour cream, mayonnaise then season with salt and pepper, to taste. Once potatoes have cooked slice them in half and drop into the bowl with the sour cream, mayo, salt and pepper. Add in the bacon, chives, cheese and red peppers. Gently toss all the ingredients to combine. This salad can be prepared and chilled a few hours in advance. Enjoy!