Loaded Potato Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

12 oz package bacon (cooked and crumbled)

4 large Russet potatoes (roughly 3 1/2 lbs)

1 1/2 cups of mayo

1 tbsp of yellow mustard

3/4 cup sour cream

1/2 tsp each salt and pepper

1 tsp each garlic powder, onion powder, and smoked paprika

2 tsp ranch seasoning

1 cup green onions (chopped)

1 cup cheddar cheese (shredded)

Directions

If you don't have any bacon leftover from breakfast, cook your bacon. I prefer to bake it on a sheet pan covered with parchment paper at 400 degrees F for 20-25 minutes. Once cooked drain the grease and give it a rough chop. Set the bacon aside.

While you bacon is cooking, start working on the potatoes. Peel, wash, and chop potatoes into larger bite sized cubes (about 1 inch cubes).

Add the potatoes to a pot of water and turn the heat to high. Boil the potatoes until they are just fork tender. Once the water is boiling they should cook for about 10-12 minutes depending on the size of the potatoes.

Drain water from the potatoes and set aside.

In a large bowl, add mayo, mustard, and sour cream. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and ranch seasoning. Stir everything together well.

Add the drained potatoes to the bowl with the mayo mixture. Stir carefully.

Add most of the crumbled bacon, chopped green onions, and shredded cheddar cheese. Save just a little bit of each for topping the bowl.

Stir everything together carefully. Top with the saved bacon, onions, and cheese.

Serve immediately or chill in the refrigerator for 1-2 hours. Enjoy!