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Loaded Baked Potato Salad with Hard-Boiled Eggs
Print Recipe
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl
  • Skillet

Ingredients
  

  • 4 large russet potatoes, peeled and cubed
  • 4 hard-boiled eggs, chopped
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 green onions, sliced
  • Salt and black pepper to taste

Instructions
 

  • Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, then drain and let them cool to room temperature.
  • In a mixing bowl, stir together the mayonnaise and sour cream until smooth.
  • Add the cooled potatoes, chopped hard-boiled eggs, crumbled bacon, shredded cheddar cheese, and sliced green onions to the bowl.
  • Season with salt and black pepper, then fold everything together gently so the potatoes stay in chunks.
  • Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.

Notes

Cook the bacon in advance and store it in the fridge so assembly stays quick. If the salad seems dry after chilling, stir in an extra spoonful of sour cream right before serving. Leftovers keep well in an airtight container for up to two days.
Course: Side Dish
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Skillet