My family loves potatoes and so finding new and interesting ways to incorporate them into our dinners has been a real challenge. I mean how many nights can you eat roasted potatoes before they lose their goodness? I’ve been experimenting with different potato salads for a while now and I have had some real failures (it’s hard because I don’t eat mayo and that seems to be the basis of most potato salads) but I think I have finally hit the jackpot with this one!
Loaded Baked Potato Salad
- 3 cups of potatoes cubed and boiled until just barely tender (you don’t want to end up with mashed potatoes!)
- 3 T cream cheese
- 1/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 T finely chopped chives
- 1/2 cup bacon bits
Boil your potatoes until they are barely tender. While they are boiling put your cream cheese, sour cream and cheddar cheese into a small saucepan. Once your potatoes are done, turn off the heat and put your small saucepan on the burner. You don’t want to actually cook your cheeses, but you want them to get warm enough to mix easily. Once the cream cheese has melted into an easy to stir consistency, pour the contents of the saucepan over the drained potatoes in a large bowl. Add the bacon bits and chives and mix them all together gently so that your potatoes don’t mush up. The addition of the cream cheese really makes this a rich and creamy potato salad! This salad tastes amazing both warm and cold so you can make it ahead of time or right before you eat!
