I have been waiting for a reason to make a loaded baked potato salad, and the 4th of July seemed like the perfect occasion to me! I checked out a few recipes on Pinterest, but honestly I just threw ingredients into the bowl and tasted until I had it right. This was a super simple recipe to make, and I used lighter ingredients to keep it on the healthier side. This potato salad is perfect for summer BBQs by the pool!
Ingredients (serves 4-6):
4 russet potatoes, diced (peeling optional- I left the skin on)
1 cup light sour cream
1/3 cup light mayo
handful of shredded 2% cheddar cheese, divided
6 pieces of cooked turkey bacon, shredded and divided
2 green onions, sliced and divided
salt and pepper to taste
1. Boil your potatoes in water for 15-20 minutes. You want them tender to a fork, but not so tender that they fall apart. Drain, set aside, and let cool.
2. In a large bowl, mix your sour cream, mayo, half of your cheese, half of your bacon, and half of your green onions. Add a dash of salt and a dash of pepper.
3. Add potatoes to your mixture and stir to coat. Top with remaining cheese, bacon, and green onions to garnish.
4. This dish can be served warm or cold. Chill in the refrigerator for a few minutes to let the flavors mingle if serving warm, or chill overnight if serving cold.