Many years ago my husband and I were at my parents cottage and had a potato salad from a local grocery store and fell in love with it. It was by far the best potato salad we had ever had. So every time we were in the area we always had to have some of the most delicious potato salad ever.
I had tried several times to make potato salads, but non ever came close to "the one". So we finally decided to ask the store if we could have the recipe. However the store did not make the salad in house, so getting a recipe was not going to happen. With no other choice we decided to try and "dissect" the salad and figure out what was in it. After a few attempts at making my own version I was close but just not quite there yet.
That is when I had a great idea. The next time we had the salad I would keep the label with the ingredients on it and compare their ingredient list with mine. All it took was one more attempt and the recipe was perfect. A pretty darn close replica of the stores potato salad.
Even though I could make the potato salad at home we still like to get some from the store and enjoy it. However a few years back when we went to the store to get some they did not have any and said they were no longer going to carry it.
Once I got over my disappointment. I realized it would be okay, because I had created a pretty good replica of it. Thank goodness I did that.
Loaded Potato Salad
Ingredients:
- 3 1/2 pounds red potatoes
- 16 ounces sour cream
- 1/4 cup miracle whip
- 4 tablespoons unsalted butter, meted and slightly cooled
- 1 bunch green onions, chopped
- 1 package green chives, chopped
- 16 ounces sharp cheddar cheese, shredded
- 1/2 pound turkey bacon
- 3 ounce bag bacon bits
Directions:
- Clean the potatoes and cut into bite sized pieces.
- Place the potatoes in a large pot and cover with water. Bring the water to a boil and boil the potatoes for 10-15 minutes or until the potatoes are fork tender.
- Drain the potatoes and cool.
- While the potatoes are cooking combine the sour cream, miracle whip and butter. Refrigerate until needed.
- Cook the bacon until crispy. Cool and crumble.
- When the potatoes are cool put them in a large bowl or container.
- Add in the sour cream mixture, stirring to combine.
- Add in the onions, chives, cheddar cheese, bacon and bacon bits, stirring to combine.
- Refrigerate overnight.
Enjoy!!!
Serves: 14
Calories: 337
Total Fat: 22.2g
Saturated: 13.6g
Polyunsaturated: 0.2g
Monounsaturated: 0.8g
Trans: 0g
Cholesterol: 74.1mg
Sodium: 395.1mg
Potassium: 650.8mg
Total Carbs: 20.3g
Dietary Fiber: 2.8g
Sugars: 3.3g
Protein: 14.8g
Vitamin A: 15.4%
Vitamin C: 26.3%
Calcium: 27%
Iron: 5.2%
*The nutritional information will vary slightly depending on the brands you use.