American Classic Potato Salad

Loaded Baked Potato Salad Recipe

Ingredients

• 4 pounds Idaho potatoes, peeled
• 4 ounces unsalted butter, softened
• 1/2 cup chopped green onions
• 2 cups grated or shredded cheddar cheese
• 1 1/2 cups sour cream (regular or low-fat)
• 1 tablespoon black pepper
• 1 teaspoon salt

Preparation

1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-inch pieces. Transfer potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Chill at least 2 hours before serving. Adjust seasoning prior to serving.

Serves Yield 6 to 7 servings
Compliments Of:The Idaho Potato Commission

Excelsteel 7 Piece 18/10 Stainless Steel Cookware With Encapsulated Base $44.54

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