All-American Loaded Baked Potato Salad
This loaded potato salad 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!
cubed russet potatoes
6
cups
salt
1
teaspoon
sour cream
1
cup
creamy salad dressing (such as Miracle Whip)
1
cup
coarse ground black pepper
½
teaspoon
shredded Cheddar cheese
1
cup
chopped green onions
½
cup
real bacon bits
½
cup
 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.
