Loaded Baked Potato Salad
by Megan Pence
Prep Time: 45 Minutes
Cook Time: 10 minutes
Rest Time: 2 Hours
Difficulty: Pretty Easy
~ 1 ½ lbs. Red Potatoes, cut into ¾” chunks - peel ½ of the potatoes, leave skin on other ½
~ 1 oz. Hidden Valley Ranch Dip Mix packet
~ ¾ c. Low-Fat Sour Cream
~ ¼. c. Mayonaise
~ ½ tsp. Garlic, minced
~ ½ tsp. Ground Pepper
~ 1 tsp. Dijon Mustard
~ 2 tsp. Minced Cilantro
~ ¾ c. Shredded Cheddar Cheese
~ 5 slices Bacon, cooked and chopped
~ 2 Tablespoons minced chives
In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.
When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.
While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese.
In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.
When potatoes are cool, pour into large bowl of sour cream mixture.
Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.
Chill for two hours until flavors meld. Devour.