Smoke Shack's Baked Potato Salad
This potato salad is loaded, and the perfect side dish for any BBQ meal!
- 5 lbs raw, quartered or diced potatoes
- 2 lbs of raw bacon (after cooking it yields about 2 1/2 cups)
- 2 cups shredded cheddar
- 1 cup mayo
- 1 cup sour cream
- 1 cup green onions
- 2 Tbsp pepper
- 1 1/2 Tbsp Salt
Cook the diced potatoes any way you prefer. Boiling is the quickest. Potatoes will be done when fork tender. Cook bacon and chop fine. Cool both items in the fridge. Potatoes need to sit for at least 45 minutes.
Once cool, put all ingredients in a bowl, mix and serve. For a less chunky salad, use your hands or potato masher. Add salt to taste. If you're not serving immediately, place salad in fridge.
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