This recipe comes from another favorite recipe blog (I have so many!), Evil Shenanigans. You can tell just from the name of this blog that there is going to be some seriously fattening, i.e. evil and delicious, foods on it. And there are. Just incredible. Like this potato salad.
I’m not a huge fan of potato salad and never had one that I had to keep eating after the first bite. I could have just tossed my potato salad as easily as eat it. Until now. I actually caught myself taking scoops of it out of the serving dish to eat on my way to putting the leftovers in the fridge! It has turned me into that girl. You know what I mean by that girl. The one that secretly keeps jars of frosting in her cupboard and eats them with her finger. Except my frosting, in this case, is baked potato salad.
It’s basically all the essential elements of a loaded baked potato, but in potato salad form and yes, it’s as good as you think it would be. Make it.
4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped chives, divided (I used 2 tablespoons dried chives)
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper
In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon. Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives. I recommend serving this warm or at room temperature because it’s not as good cold.
Recipe source: Evil Shenanigans