Loaded Baked Potato Salad

February 22nd 2015
Loaded Baked Potato Salad

Ingredients:
7 medium red potatoes
3/4 cup light sour cream
1/2 cup mayonnaise
1 cup medium cheddar, shredded
6-8 slices of cooked bacon, chopped
5 green onions, diced
2 tbsp Cilantro, diced
1 tbsp dijon mustard
1 Hidden Valley ranch seasoning packet
pepper to taste

Directions:
1. Peel half the potatoes. Dice them all into bite-sized pieces
2. Put the potatoes in a pot and cover with water. Salt the water with 1-2 tsp of salt. Bring to a simmer and cook for about 20 minutes - until fork tender
3. Drain potatoes and spread out on greased cookie sheet. Sprinkle potatoes with ranch seasoning, toss, and refrigerate for 30 minutes
4. Mix all the other ingredients in a bowl. Toss in the potatoes gently.
5. Refrigerate for at least 2 hours to get the flavors mend.
Enjoy.
I served this potato salad with a slab of baby back ribs off the grill. Sooo good, almost made it seem like summer today!

Julianne