Loaded Baked Potato Salad
Ingredients:
4 pounds red 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
1/2 large onion, finely chopped
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
8 eggs, boiled, peeled and rough chopped (optional)
1 tablespoon black pepper
1-1 1/2 teaspoon seasoning salt
1 teaspoon smoked paprika
1 tablespoon sugar
1 tablespoon black pepper
1-1 1/2 teaspoon seasoning salt
1 teaspoon smoked paprika
1 tablespoon sugar
Directions:
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.