Loaded Potato Salad

Kathi Richards Smith

"This is a potato salad is changed up by adding cheddar cheese and bacon, it was created created after I had such great reviews on my loaded baked potato soup. It is the same concept but turned into a salad."
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7 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Boil potatoes and eggs till done. Fry 1 lb bacon and reserve 1 bacon grease. chop both green and red onions.
  2. In a large bowl add all the ingredients and mix well. If the salad is to thick add more sour cream or mayonnaise.
  3. Refrigerate for at least 6 hours.


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