Elements
- 8 medium Russet Potatoes
- 1 cup bitter cream
- 1/2 cup mayonnaise
- 1 package deal of bacon, cooked and crumbled
- 1 small onion, chopped
- Chives, to style
- 1 1/2 cups shredded cheddar cheese
- Salt and Pepper to style
How To Make Loaded Baked Potato Salad
Wash and reduce the potatoes into bite-sized items. Cowl with water and boil till fork tender, about 20-25 minutes. Drain and funky the potatoes. As soon as they’re cool, combine the mayo and bitter cream. Add the onions, chives, and cheese. Salt and pepper to style. High with further shredded cheese and bacon and serve.
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