I got this when I saw it on FB and had to dash right over to Center Cut Cook to get the recipe! She says many recipes call for Ranch Dressing on this salad but her salad does not. I think it would be good with ranch dressing too. Either way...how can you go wrong with bacon, cheese and potato salad????
Prep Time: 10mn
Cook Time: 15mn
Total Time: 25mn
2 pounds russet potatoes (about 6 medium potatoes), peeled and cut into bite sized chunks
1/2 cup mayo
3/4 cup sour cream
8 slices crispy cooked bacon, crumbled (reserve some for garnish)
1 cup shredded cheddar cheese, divided (reserve some for garnish)
3 green onions, sliced (reserve some for garnish)
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS Cover the potato chunks with water and bring to a boil over medium-high heat.
Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.
Drain the potatoes and allow them to cool completely.
In a large bowl, combine mayo, sour cream, salt and black pepper.
Toss the potatoes with 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the green onions, reserving the other half for garnish.
Pour the dressing over the potatoes and stir to combine.
Cover and refrigerate overnight for best results, or for several hours before serving.
Garnish the potato salad with remaining bacon, cheese, and green onions immediately before serving. Enjoy!