Loaded Baked Potato Salad

   

 What do you do when it's just too hot to turn on your oven, but you have such a taste for a baked potato?  Make the Loaded Baked Potato Salad of course!  This is an extremely easy salad to make, and perfect for any BBQ.  You don't actually bake the potatoes as you would for a baked potato, but make them as you would for making mashed potatoes.  I used red potatoes when making this recipe, mainly because I didn't have to peel them.  I got lazy!  If you don't have red potatoes, using yellow or gold potatoes would be just fine, again you don't have to peel them.  I'm not sure about using Russet or baking potatoes.  Those you would definitely want to peel first.  Then mix in your favorite toppings for a loaded baked potato and enjoy!

Ingredients:

• 2 to 3 lbs. red potatoes, diced
• 1 c. mayo
• 1 c. soup cream, I made this a dairy free version so I used Tofu sour cream (no one noticed!!!!)
• 3 small green onions, diced
• 6 slices of thick cut bacon, diced, cooked and drained
• shredded cheddar cheese, keep it dairy free with dairy free cheese or regular
• 1/2 c. fresh parsley, chopped finely
• 1/2 c. olive oil
• 1 tsp. garlic powder
• salt and pepper

Directions:

1. Dice the potatoes into small chunks, add them to a large pot.  Cover the potatoes with water, add salt, cover and turn on heat to boil.  Once boiling, turn the heat down to a smaller boil to continue to cook the potatoes.  Potatoes are done when they are fork tender.  Drain.
2. While the potatoes are cooking, cook the bacon in a skillet.  After browned, remove with a slotted spoon onto a paper towel lined plate.  This will help to remove any extra grease.
3. Combine mayo and sour cream in a small bowl.  Add parsley, garlic powder, salt and pepper, and olive oil.  Whisk together.  Your dressing will be creamy and thick.  If you'd like it a bit thinner, feel free to add more olive oil.  
4. Add potatoes back to their original pot, add bacon, green onions, dressing, and cheese.  Mix well.  You are ready to enjoy!!  If you don't plan on serving right away, refrigerate for up to 4 hours.  Once you remove from the refrigerator, you may need to add a little more dressing if it soaked up in the potatoes.