While Sean and Mac were digging out a tree this past weekend I was doing the super strenous work involved in prepping dinner. I was going to make some Dill Potato Salad, but when I saw five lonely pieces of bacon hanging out in the fridge and decided to try to make this Loaded Baked Potato Dip recipe into potato salad. It worked and was really good with dinner, but the next day it was so much more amazing. Something magical happens to potato salad when it is made a day in advance.
Loaded Baked Potato Salad
- 1.5 pounds red potatoes; boiled until tender, cooled and chopped
- 3 tablespoons of whipped cream cheese; at room temperature
- 2 tablespoons sour cream
- 1/3 cup of mayonnaise
- Green Onion; small bunch finely chopped
- Bacon; six to eight slices cooked crisp and crumbled
- 1.5 cups shredded cheese (I really like Trader Joe's lite three cheese blend)
- Salt
- 1/2 teaspoon of onion powder
- 1/8 Lawry's season salt
Mix together room temperature whipped cream cheese, sour cream and mayonnaise. Season with onion powder, season salt, sea salt and pepper, if desired. Combine mixture with chopped potatoes, crumbled bacon, green onion and shredded cheese...breaking up and smashing the potatoes a little as you mix it together. Best if made in advance to allow flavors to meld.
