Summer Salad Swap: Loaded Baked Potato Salad

Welcome to the 2013 Summer Salad Swap!
I am excited to share one of my go-to summer salads.

Here is what you need:

 3-4 pounds of small red potatoes (cut into quarters)

2 cups (1 pint) of sour cream ( I use light)

2/3 cup mayonnaise (I use light)

1 T black pepper 

1 T Lawry's seasoning salt

1 T garlic powder

1 lb. bacon, cooked and chopped

4-5 green onions, diced

2 cups of shredded cheddar cheese

 Directions:
 Cut up your red potatoes into quarters (leave skin on)

 Boil your potatoes until cooked (about 30 minutes)

 While your potatoes are being boiled, cook your bacon.

I cook my bacon in the oven at 400 degrees for 20-25 minutes.

 Then I let the bacon cool on paper towels.

 After bacon is completely cooled, chop up and set aside.

 While the potatoes & bacon are cooking, I prep the rest of the dressing.
 Combine mayo, sour cream, garlic powder, Lawry's seasoning salt & pepper:
 Dice up your green onions.

 Add the green onions to the dressing.

 Stir together & put dressing in the fridge.

 When your potatoes are done cooking (test with a fork to make sure potatoes are tender). When done, drain potatoes.

 Put potatoes into your serving bowl and let cool in the fridge for 2-3 hours.

 Once potatoes are chilled,  add the dressing, the diced bacon & shredded cheddar cheese to the potatoes. Stir until fully coated.

 You can serve your salad then, or put back in fridge until you are ready to serve it.
This salad is perfect to make the night before.

 It is a fun alternative to traditional potato salad. 

SO good.
 Enjoy!

If you have a great Summer Salad Recipe, Grab a Button and add your recipe to the linky below.

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You can add your recipe anytime from now until next Monday!
And, be sure and check out the other recipes that are linked up!