Kathryn’s Loaded Potato Salad


  • 2 pounds russet potatoes
  • 3/4 cup sour cream
  • 3/4 cup french onion chip dip
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese, divided
  • 1 bunch of green onions
  • 1/2 pound bacon, divided
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon pepper


  1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
  2. Drain the potatoes and chill.
  3. Fry the bacon until crisp and chop into small pieces.
  4. Chop the onions and set aside.
  5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
  6. Pour the dressing over the potatoes.
  7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

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