Loaded Baked Potato Salad Recipe by Rachael Ray

Loaded Baked Potato Salad Recipe by Rachael Ray

If you’re looking for a potato salad recipe that takes it to the next level, Rachael Ray’s Loaded Baked Potato Salad is the perfect choice. With its combination of crispy bacon, tangy sour cream, and melted cheese, this dish is sure to be a hit at your next gathering. Follow these easy steps to create a mouthwatering potato salad that will have everyone asking for seconds.

Ingredients:

  • 6 large russet potatoes, baked and cooled
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked crispy and crumbled
  • 2 green onions, finely chopped
  • Salt and pepper to taste

Instructions:

  1. Cut the cooled baked potatoes into cubes and place them in a large mixing bowl.
  2. In a separate bowl, combine the sour cream, mayonnaise, shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix well.
  3. Pour the dressing mixture over the cubed potatoes and gently toss until all the potatoes are coated.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 1 hour to allow the flavors to meld together.
  6. Before serving, garnish with additional shredded cheddar cheese, crumbled bacon, and chopped green onions.

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