All-American Loaded Baked Potato Salad

"This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!"


Ingredients

• 6 cups cubed russet potatoes
• 1 teaspoon salt
• 1 cup sour cream
• 1 cup creamy salad dressing (such as Miracle Whip
  
  
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped green onions
  • 1/2 cup real bacon bits
    
    Directions
    
    • Prep
      20 m
    • Cook
      20 m
    • Ready In
      1 h 40 m
    
    
    
    Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
    
    Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.