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Home Creamy Coconut Sauceshrimp

Loaded Potato Salad Recipe

Ingredients

How to make it

  • Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, about 8 to 10 minutes. Drain and set aside.
  • While the potatoes are cooked, cook the bacon in a large skillet over medium high heat until crispy, about 8 minutes. Remove to a paper towel lined plate to drain. Set aside.
  • In a large mixing bowl whisk together the mayo, sour cream and mustard until combined and smooth. Add the ranch dressing mix, salt, pepper, onion powder, and paprika. Whisk to combine.
  • Add the potatoes to the dressing and stir with a wooden spoon until the potatoes are evenly coated in the dressing.
  • Add almost all of the cheese, bacon, and green onion to the potatoes. Reserve a little of each to garnish the top of the salad. *I did not do this, I put them all in at once. Gently mix everything together.
  • Serve immediately (if you don't mind a warm potato salad) or cover with plastic wrap and refrigerate until ready to serve.

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The Cook

Redsfantracy Lexington, KY

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