This salad involves everything you would put on a loaded baked potato–sour cream, bacon, cheddar, chives, onion, butter–in a refreshing presentation. Potatoes are great vehicles for flavor, whether they’re hot or cold!

Loaded Baked Potato Salad

4 pounds Idaho potatoes, peeled

1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)

4 ounces unsalted butter, softened

1/2 cup chopped green onions

2 cups grated or shredded cheddar cheese

1 1/2 cups sour cream (regular or low-fat)

1 tablespoon black pepper

1 teaspoon salt

1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
3. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Makes 2 quarts.

Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

Recipe provided courtesy of Idaho Potato Commission.