As the days are getting longer and the temperature is rising, outside cook outs and picnics are much more inviting. A great steak or chargrilled burgers are hard to beat. But to me the side dishes steal the show. I love my traditional mayonnaise potato salad, but this loaded baked potato salad is a winner too. It is great recipe to make ahead of time and served chilled. As in most recipes, it is important to taste as you go to get the dressing perfectly seasoned.
Start out by scrubbing 2 1/2 pounds of medium size Red Bliss potatoes - Bake at 400 degrees for around 50 minutes or until tender. Let sit until they are cool to the touch. Peel and cube the potatoes or cube them with the skin on - your preference. While the potatoes are cooling boil 4 large eggs and dice.
Fry 6 to 8 slices of bacon in skillet - Drain well on paper towels and crumble
Make the dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup dill pickle relish
2 tablespoons prepared mustard
2 teaspoons vinegar
salt and pepper to taste
Taste the dressing - add more of anything that is needed. The dressing should be very flavorful - Stir in 6 ounces of cheddar cheese and 4 scallions thinly sliced.
Transfer cubed potatoes to large mixing bowl. Add the crumbled bacon and diced boiled eggs. Pour the dressing over the potato mixture and stir to combine. Taste again for seasoning . Transfer to serving bowl and dust with paprika. Cover and chill several hours until serving time.