Have y’all ever heard of such a thing? Potato salad with all the fixin’s of a baked potato.

We hadn’t either…

Sounds pretty simple. Let’s give it a shot, shall we?

Start with about 4-5 good-sized Russet Bakers.

I leave the skins on, so my salad is more baked potato like, and I make sure that I scrub them extra well.

Always dice the potatoes in uniform chunks…….so they all cook at the same rate.

Put your diced potatoes in a stock pot and add just enough salted cold water to cover them, but not too much.

Bring the pot to a boil and immediately reduce the heat to medium and simmer.

The simmering time varies depending on what size your dices are. Potatoes are done when they are just tender enough to be pierced with a fork.

Mine took about 8 minutes.

When they are done enough, drain them in a colander and let cool completely before mixing into a salad.

If they are too warm, they will melt the cheese.

To the 5 cubed, cooked, and cooled potatoes I add:

• 1 cup of sour cream
• 1 cup of mayonaise
• 2 cups graded sharp cheddar cheese
• 1 package cooked/chopped pepper bacon
• 1 package (about 1/2 ounce) fresh chives, finely chopped
• plenty of salt and pepper

Gently fold all the ingredients together, don’t wanna smash the potatoes too much, and you’re done.

Chill it for a few hours before you serve. (and sprinkle some bacon and chives on top for presentation)

Tastes amazingly similar to cold mashed potatoes.

….and who doesn’t love cold mashed potatoes?

You’re welcome.