Loaded Potato Salad
Boil the potatoes in a large pot of water until tender. Let potatoes cool, run cold water over them to stop the cooking process. When potatoes are cooled, cut them into large chunks. (I say large chunks because when you add the dressing and blend everything the potatoes start to break apart.) Place in a large bowl, season with salt and pepper.
In a medium bowl mix sour cream, mayonnaise, ranch powder and the chive. Mix ingredients well, set aside.
Cook the bacon till crisp, allow bacon to cool, coarsely chop the bacon. Add the bacon to the pre mixed dressing, mix bacon in well.
Add the shredded cheese to the dressing. Mix cheese well. Add a little dressing to the cooked potatoes, mix it well, bottom of the bowl, up to the top. Add more dressing, mix and continue. Add salt and pepper to taste.
Cover bowl, set in fridge. Potato salad is best cold. I usually make it the day before for an event to really let the flavors blend. Enjoy!
Ingredients
3 lbs red potatoes, boiled, skinned and chopped into big chunks
1 1/2 cup sour cream
3/4 cup Extra virgin olive oil Mayo
1/2 cup ranch seasoning powder (buy in a shaker, NOT a packet)
1/2 cup chives, chopped fine
1 lb bacon, cooked and coarsely chopped
16oz finely shredded sharp cheddar cheese (about 2 cups)
