Monday, July 22 2013, 02:24 PM MDT
Loaded Baked Potato Salad
As Aired on July 19, 2013
Recipe Courtesy of Chef Matt, Latitude 37
Yields about 6 – ½ cup servings
1 lb. Potatoes, Diced with Skins
2 Hard Boiled Eggs, Peeled and Diced
¼ lb. Apple Wood Smoked Bacon, Diced and Cooked
¼ cup Cheddar Cheese, Shredded
½ cup Green Onions, Thinly Sliced
½ cup Sour Cream
1/3 cup Mayo
½ Tablespoon Yellow Mustard
Salt and Pepper to taste
1.) Wash potatoes under cold water to remove any dirt.
2.) Dice potatoes and cook until tender in boiling water. Drain and cool.
3.) Add all ingredients to a mixing bowl and fold together to incorporate well. Chill in fridge for about 2 hours.