Definitely Loaded! Loaded Red Potato Salad

Pinterest has been my second hobby lately. Next to spending time in the kitchen....but anyway, the loaded baked potato salad has been making its appearance pretty regular at Pinterest. And a friend of mine that I see quite often approached me last week with a recipe suggestion. She said, "Oh do I have a recipe for you.....it's called loaded baked potato salad. I will bring you the recipe so you can make it. I couldn't quit eating it, and it's best if you eat it warm."

Friend, friend, friend....I know what goes in a loaded baked potato. So, little'ole me headed home with my friend's description of the loaded baked potato salad. I "chicken scratched" the ingredients that I wanted to put in my salad on a piece of paper and then started the process of creating it.

My friend is very correct when she said that she couldn't quit eating it. I couldn't quit eating it either. And yes, it's best if eaten warm or room temp. My opinion, and we all have a right to our own opinions, mustard potato salads should be placed in the garbage. The loaded baked potato salad is taking over......

My version of loaded baked potato salad:

Loaded Red Potato Salad

11 medium red potatoes, washed and diced (leave skins on)

Cover with water, bring to a boil and simmer for 10 - 15 minutes, or until fork tender.

Dressing:
1 c. sour cream
1/2 c. ranch salad dressing
1/2 c. mayonnaise
Lots of crushed black pepper (I didn't add salt due to the ranch dressing and bacon)
Mix all together and set aside

Additions to the salad:
1/2 of a purple onion, diced
1 1/2 c. from a 2 c. bag of shredded cheese of your choice (I used the Mexican blend)
8 slices bacon, cooked and crumbled (save some to sprinkle on top)

After potatoes are cooked, drain and return to pan. Using a hand-held potato masher, mash potatoes about 6 times. You don't want all the potatoes mashed. I left the potatoes cool in the pan for about 10 minutes. I added the onion, 1 1/2 c. cheese, and bacon to the potatoes and stirred to mix. The cheese melts into the potatoes. I then added the dressing and stirred till all was mixed well. I transferred the potato salad to a serving bowl and sprinkled with remaining 1/2 c. cheese and reserved bacon pieces.

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