Loaded Baked Potatoe Salad
It's BBQ season! Everybody loves a good BBQ! Smells of summer hanging in the air and the savoury scent of meat on the grill wafting by. It's practically perfection! This salad can be made a day ahead to save time but it is also great prepared same day. You need to allow time for the potatoes to cool so start about 3 hours before your meal. Super easy to throw this salad together.
Main Ingredients
4 medium sized russet potatoes
4 Strips bacon - cooked and crumbled
2 Eggs hard boiled
1/2 cup minced onion
1/4 cup chopped chives
1 1/2 cup mayo
1 /c cup sour cream
salt
2 tsp dill
1 tsp dry mustard
1 cup cheddar cheese
Preparation
Step 1: Preheat oven to 400F.
Step 2: Wash potatoes and pierce with fork.
Step 3: Place in oven for 40 minutes or until soft and baked through. Allow to cool.
Step 4: Once potatoes have cooled chop into 1 inch cubed pieces.
Step 5: Add bacon, onion, chives and egg to potatoes.
Step 6: In a separate bowl mix mayo, sour cream, salt, dill and dry mustard.
Step 7: Add to veggie mix and stir to coat all potatoes pieces.
Step 8: Add shredded cheddar cheese and mix in.
